IRLF 


BORING-MARKET 


F.-A.  WAUGH 


LIBRARY 


UNIVERSITY  OF  CALIFORNIA. 


Class 


I 


. 
FRUIT    HARVESTING 

STORING,    MARKETING 


OTHER    BOOKS    BY    THE 
SAME    AUTHOR      :      :     : 

LANDSCAPE 
GARDENING 


PLUMS    AND 
PLUM    CULTURE 


, 


FRUIT  HARVESTING 
STORING,  MARKETING 


A  PRACTICAL  GUIDE  TO  THE  PICK- 
ING, SORTING,  PACKING,  STORING, 
SHIPPING,  AND  MARKETING  OF 
FRUIT  :  :  :  :  :  :  :  :  :  .• 


BY 

F.   A.  WAUGH 


ILLUSTRATED 


NEW   YORK 

ORANGE  JUDD  COMPANY 
1908 


utNtrtML 


COPYRIGHT 
NINETEEN  HUNDRED  AND  ONB 

BY 
F.   A.  WAUGH 


TABLE    OF    CONTENTS 


PART  ONE— THE  FRUIT  MARKET 

PAGE 

I.  The  Two  Markets 4 

II.  The  Market  Problems 6 

III.  Commission  Men 8 

IV.  The  Foreign  Market 12 

V.  Selling  Associations — Pools 17 

VI.  The  Home  Market 22 

VII.   Production  and  Price 25 

VIII.  Utilization  of  Wastes 31 

PART  Two— PICKING 

I.  Time  to  Pick      -. 43 

II.   Picking  Receptacles 46 

III.  Stems  On  or  Off 47 

IV.  Conveniences  and  Inconveniences 48 

V.  Managing  Pickers 52 

PART  THREE— GRADING  AND   PACKING 

I.  The  Practice  of  Grading 60 

II.  What  is  First-grade  Fruit? 61 

III.  The  Designation  of  Grades 63 

IV.  Sorting  Tables 65 

V.  Good  Judgment  in  Grading       .       .       .  '    .       .       .66 

VI.  Filling  the  Package 67 

PART  FOUR— THE   FRUIT  PACKAGE 

I.  The  American  Fruit  Package  .       .       .       .       .       -73 

II.  The  Apple  Barrel    ..........     74 

III.  Berry  Packages        .........     77 

IV. 'The  Grape  Basket 79 

V.   Peach  Packages 80 

VI.  Apples  in  Boxes 83 

VII.  Other  Fruits  and  Packages 86 

vii 


viii  CONTENTS 

PAGE 

VIII.  Summary  of  Packages 88 

IX.   Wrapping  Fruits 89 

X.  Marks  on  Packages =  89 

PART  FIVE— FRUIT  STORAGE 

I.   Requirements 95 

II.  Systems  of  Storage •  97 

III.  Handling  the  Fruit 109 

IV.  Temperatures no 

V.  Grape  Storage 112 

VI.'  Storing  Vegetables 114 

VII.  Storage  in  Pits 117 

VIII.  Storage  in  "Dugouts"  or  "Caves"       .       .       .  121 

IX.  Mr.  T.  L.  Kinney's  House 124 

X.  A  Canadian  Fruit  House 128 

XI.   Professor  Alwood's  Storage  House.       .       .       .  131 

XII.  A  Nova  Scotia  House 138 

XIII.  Mr.  T.  B.  Wilson's  House 141 

XIV.  Mrs.  L.  E.  Allen's  Storage  House    ....  144 
XV.   Notes  on  Various  Storage  Houses  ....  146 

XVI.  Design  for  Simple  Lean-to  Storage         .       .       .  155 

XVII.  Design  for  Commodious  Hillside  Storage    .       .  157 

XVIII.  Design  for  a  Thousand-barrel  Storage  House  .  161 

XIX.  Special  Design  for  Arthur  H.  Hill  .       .       .       .165 

PART  Six— APPENDIX 

I.  Imports  and  Exports  of  Fruits,  United  States  .  171 

II.   Exports  of  Apples  from  Canada       ....  175 

III.  State  Fruit-package  Laws 176 

IV.  Apple  Shippers'  Rules 186 

V.  The  National  League  of  Commission  Merchants 

of  the  United  States 189 

VI.  Commission  Charges        .......  206 

VII.  Shipment  in  Refrigerator  Cars 206 

VIII.  The  Apple  Crop  and  Market 212 

IX.  The  Cranberry  Crop 217 

X.   Handling  Southern  Grapes 220 

INDEX 223 


PART    ONE 

The  Fruit  Market 


OF  THE 

UNIVERSITY^ 

°F  %S 


THE  FRUIT  MARKET 


IT  is  of  prime  importance  that  the  man  who  ex- 
pects to  grow  fruit  for  sale  shall  understand  the  fruit 
market  and  its  requirements.  For  this  reason  the 
discussion  of  picking,  grading,  packing,  storing,  ship- 
ping, etc.,  may  be  postponed  until  this  more  funda- 
mental matter  has  been  investigated.  When  one 
knows  where  his  fruit  is  going  and  what  is  to  be  ex- 
pected of  it,  he  can  the  more  intelligently  prepare  to 
meet  the  needs  and  the  whims  of  his  customers. 

Fruit  growing  for  market  has  increased  enormously 
in  extent,  and  has  greatly  advanced  in  its  methods 
during  the  past  twenty  years.  At  the  present  time  it 
employs  vast  sums  of  capital,  furnishes  a  liveli- 
hood to  armies  of  men,  and  yields,  on  the  whole, 
tremendous  profits. 

The  most  characteristic  development  of  the  fruit 
industry  in  the  United  vStates  has  been  along  the  lines 
of  the  wholesale  trade,  the  peculiarities  of  which  are 
set  forth  below.  At  the  present  time  it  is  unquestion- 
ably true  that  America  leads  the  world  in  the  produc- 
tion of  fruit  in  large  quantities  and  in  the  perfection 
with  which  this  fruit  is  distributed  to  distant  points. 

The  fruit  business  in  general  in  the  United  States 


2          FRUIT   HARVESTING,    STORING,    MARKETING 

has  increased  in  much  greater  proportion  than  other 
agricultural  industries.  The  following  figures,  show- 
ing the  percentage  of  increase  in  total  production  of 
various  agricultural  crops  in  the  United  States  between 
1850  and  1897,  are  compiled  from  a  chart  in  Fairchild's 
Rural  Wealth  and  Welfare :  * 

PER    CENT    INCREASE 

Oats 551         Tobacco 313 

Wheat 465         Rye 198 

Hay 376  Buckwheat   ....  163 

Corn 557  Sweet  potatoes       .     .  112 

Cotton 355         Sugar 101 

Potatoes 331         Rice 60 

Butter 323  Barley       ....       1,506 

Fruits    ....    2,000 

The  increase  of  total  population  in  the  country  dur- 
ing the  same  period  was  270  per  cent. 

But  while  the  increased  production  of  fruit  in  the 
United  States  as  a  whole  has  been  thus  enormous,  it 
has  been  proportionately  still  greater  in  the  recog- 
nized fruit  sections.  Fifty  years  ago  there  were  no 
fruit  sections.  Now  there  are  neighborhoods  prac- 
tically given  up  to  the  growing  of  strawberries,  other 
localities  engaged  almost  exclusively  in  peach  culture, 
and  still  other  communities  in  which  the  apple  is  the 
staple  crop.  In  the  eastern  states,  near  the  large 
cities  and  in  the  neighborhood  of  manufacturing 
towns,  the  progress  of  the  fruit  growing  industry  is 


*  Fairchild,  Rural  Wealth  and  Welfare,  u.    New  York,  1900. 


THE   FRUIT  MARKET  3 

something  marvelous.  The  following  statistics  *  show 
something  of  the  trend  of  agricultural  affairs  in 
M  assachusetts : 

VALUE    OF   AGRICULTURAL    PROPERTY    IN    MASSACHUSETTS 
COMPARISON    OF    1885  WITH    l8g5 


CLASSIFICATION 

Total  value 
1885 

Total  value 
1895 

/Vr  ««/ 

increase 
or  decrease 

Total  property     .     .     . 

$216 

,230, 

550 

$219 

,957 

,214 

4-    i. 

72 

Land 

no 

700 

7O7 

no 

,271 

,850 

Q 

OQ 

Machines,  implements, 

,  /  ^•"-'i 

/  vy/ 

>  ^0  V 

etc                  . 

7 

,-107, 

QQO 

8 

,128 

.0^1 

4-   Q. 

.87 

Build  insfs 

/ 

74 

1  O\7  1  > 

W 

218 

77 

y  *-*J  *• 

\         V    -  * 

-4-    4-71 

Domestic  animals,  etc.  . 

/  ^ 
17 

,055- 

153 

/  / 
14 

,854 

,417 

I            *T*  /  * 

—  12.90 

Fruit-trees  and  vines    . 

6 

,658, 

482 

7 

,924 

,878 

+  19' 

02 

VALUE    OF    AGRICULTURAL    PRODUCTS    IN    MASSACHUSETTS 
COMPARISON   OF    1885    WITH    1895 


CLASSIFICATION 

Total  value 

1885 

Total  value 
1895 

/*^r  r«i  / 

increase 
or  deer  ease 

Total  products   .... 

$47 

,756, 

033 

$52 

,880 

,431 

+ 

10.73 

Dairy  products        .     .     . 

13 

,080, 

526 

16 

,234,049    + 

24.11 

Hay,  straw,  and  fodder  . 

n 

,631, 

776 

12 

,491 

,090 

-(- 

7-39 

Cereals 

_ 

g-_ 

j  .- 

I 

IO4 

578 



4O.46 

Fruits,  berries,  and  nuts 

2 

.252, 

748 

2 

,850 

>  D  i  v 

,585 

-f 

T^          T^ 

6.33 

Vegetables    

c 

227, 

IQ4 

6 

^80 

r»o 

-f 

22.24 

Nursery  products  .     .     . 

j 

,  **•  /  , 
138, 

•*•  VT" 

439 

182 

^906 

32.12 

Hothouse     and      hotbed 

products 

7^ 

083 

07 

,227 

-f 

31.42 

Greenhouse  products 

688, 

V    J 

813 

I 

V  / 

,749 

,070 

153.92 

Inasmuch  as  the  development  of  a  fruit  growing 


*  Census  of  Massachusetts,  1895,  pp.  331-333-    Massachusetts  Bureau  of 
Statistics  and  I^abor.    Boston,  1899. 


4         FRUIT  HARVESTING,    STORING,    MARKETING 

industry  is  oftenest  confined  to  a  comparatively  small 
locality  or  a  single  neighborhood,  the  statistics  of 
smaller  territories  would  be  more  instructive  than  the 
statistics  of  an  entire  state.  Take,  for  example,  the 
statistics  of  Plymouth  County,  Mass.,  drawn  from 
the  same  source  as  the  figures  compiled  above: 

VALUE   OF    AGRICULTURAL    PRODUCTS   IN   PLYMOUTH   COUNTY, 
MASS.      COMPARISON   OF    1885    WITH    1895 


CLASSIFICATION 

Total  value 
1885 

Total  value 
1895 

JT  cr   tern. 

increase 
or  decrease 

Total  products  .... 

$2,343,878 

$3,241,023 

+    38-28 

Dairy  products  .... 

585,017 

731,869 

+    20.09 

Hothouse  and  hotbed     . 

1,805 

1,877 

+      3-99 

Greenhouse  products 

8,833 

28,845 

+  226.56 

Nursery  products  .     .     . 

9,358 

21,696 

+  131-84 

Fruits,  berries,  and  nuts 

172,144 

694,984 

+  303-72 

Cereals      

51,820 

20,887 

—    50.60 

Hay,  straw,  and  fodder 

506,775 

626,762 

3  V      V 
+     22.68 

I.  THE  TWO   MARKETS 

The  fruit  markets  of  the  United  States  may  be 
divided  rather  sharply  into  two  classes.  The  first  of 
these  may  be  called  the  indirect,  general,  or  wholesale 
market.  The  second  may  be  distinguished  as  the 
direct,  special,  or  retail  market.  The  two  are  very 
different  in  almost  all  their  characteristics,  and  these 
differences  are  of  inevitable  weight  to  the  fruit 
grower.  Wherefore  it  will  be  profitable  here  to  set 
forth  these  distinctions  with  the  strongest  and  most 
convenient  antithesis.  The  two  markets  differ,  then, 
in  the  following  particulars  : 

i.   Quantity. — The  general  market  handles  fruits 


THE   FRUIT   MARKET  5 

in  large  quantities  ;  the  special  market  in  small  quan- 
tities. 

2.  Margin  of  profit. — In  the  general   market  the 
profit  on  each  bushel  or  quart  or  package  is  much  less 
(usually)  than  in  the  special  market. 

3.  Salesman. — The  fruit  grower  who  grows  fruit 
in  large   quantities   for  the   general    market  sells   it 
through   a  commission  man.     He  never  reaches  the 
final  customer.     The  man  who  grows  fruit  in  small 
quantities  for  a  special  market  frequently,  or  usually, 
sells  to  the  customer  direct.     He  is  his  own  salesman. 
He  thus  becomes  more  immediately  responsible  for  his 
goods. 

4.  Competition. — In  the  general  market  one  meets 
the  competition  of  the  world.     The  price  of  apples  in 
London  is  influenced  by  the  crop  in  Tasmania,  New 
Zealand,  Canada,  or  the  United  States.     The  price  in 
London  (sometimes)  influences  the  price  in  New  York. 
Missouri  apples  in  the  general  market  meet  the  apples 
from  Virginia,  Pennsylvania,  Ohio,  Michigan,  and  New 
York.     In  the  special  market  the  fruit  grower  meets 
only  local  competition ;  and  when  regular  customers 
are  secured,  even  this  competition  is  eliminated. 

5.  Varieties. — The  general  market  demands  a  few 
varieties.     The  private  market  demands  more,  and  will 
accept   an   almost  unlimited   number.     Furthermore, 
the  general  market  demands  standard  varieties — those 
which  are  known,  and  which  are  commonly  offered  in 
such  quantities  as  to  have  a  regular  rating.     The  pri- 
vate market  cares  not  whether  a  variety  is  a  standard 
or  not,  so  it  suits  the  customer. 


6         FRUIT   HARVESTING,    STORING,    MARKETING 

6.  Quality. — The    general    market  gives  adequate 
consideration  to  appearance,  but  pays  little  attention  to 
quality.     Ben  Davis  and  Kieffer,  proverbially  inferior 
in  quality,  are  standard  and  profitable  market  sorts. 
In  the  direct  or  private  market  quality  is  a  matter  of 
first  importance.     Appearance  counts  for  less. 

7.  Shipping  quality. — Fruit  for  the  general  market 
must  be  such  as  will  bear  shipment  and  much  rough 
handling.     That  for  the  private  market  need  not  sub- 
mit to  this  test. 

8.  Package. — The   wholesale    market    requires    a 
standard  package.     Almost  any  neat,  clean   package 
may  be  used  in  the  direct  market,  and  sometimes  fruit 
is  delivered  in  bulk,  from  sacks,  boxes,  barrels  or  bas- 
kets, without  any  package.     In  the  wholesale  market 
a   gift  package  is  practically  always  required.     The 
man  who  has  private  customers  frequently   has   his 
boxes  or  baskets  returned  to  him. 

9.  Season. — The  general  market  accepts  fruits  only 
in  season.     There  is  no  sale  for  Fameuse  apples  after 
Christmas,  and  no  general  sale  for  strawberries  before 
April.     The  private  market  often  pays  extra  for  fruit 
out  of  season.     The  sales  of  strawberries  which  are 
made   every  year  during  January  and  February  are 
made  to  special  customers.     Such  berries  do  not  come 
into  the  general  market. 

II.    THE   MARKET   PROBLEMS 

There  are  several  successive  problems  which  face 
the  man  who  grows  fruit  for  sale,  whether  he  have  in 


THE   FRUIT   MARKET  7 

view  the  general  or  the  special  market.     The  principal 
problems  are  the  following: 

1.  Growing  the  fruit. — The  fruit  must  be  grown 
before  it  can  be  sold,  and  fruit  growing  is  a  long,  long 
art.     Dozens  and  dozens  of  books  have  been  written 
on  this  subject  alone,  which  is  one  reason  why  we  may 
devote  this  entire  book  to  another  subject.     The  pro- 
duction of  fruit  for  market  is  quite  a  different  problem 
from  the  growing  of  fruit  for  home  use.     It  differs 
most  conspicuously  in  the  fact  that  the  market  grower 
must  always  count  the  expense  to  see  that  it  is  kept 
below  the  cash  returns.     The  man  who  grows  fruit 
for  his  own  gratification  may  do  so  without  regard  to 
expense.     (Sometimes  he  does  it  without  much  regard 
to  the  fruit!) 

2.  Grading. — Fruit  for  home  use  is  seldom  sorted 
and  never  graded.     For  market  grading  is  indispens- 
able.    We  shall  devote  a  chapter  to  this  subject. 

3.  Packing. — "The  package  sells  the  fruit"  has 
come  to  be  a  fundamental  doctrine  of  the  American 
fruit  trade.     The  selection  of  a  suitable  package  and 
the  attractive  installation  of  the  fruit  in  it  are  the  best 
"tricks  of  the  trade." 

4.  Storage. — All  fruits,  except  those  which  are  so 
perishable  as  altogether  to  prevent  it,  are  frequently 
stored  for  longer  or  shorter  periods.     This  permits  the 
grower  (or  buyer)  to  regulate  the  supply  of  fruit  to 
suit  the  demand.     Glutting  of  the  market  is  prevented, 
and  better  prices  are  realized.     The  subject  of  storage 
is  fully  treated  in  Part  V. 


8         FRUIT  HARVESTING,    STORING,    MARKETING 

5.  Transportation. — No    other    one    condition    so 
positively  determines  the  nature,  the  localization,  and 
the  profits  of  fruit  growing  as  transportation.   Facilities 
and  rates  are  both  of  paramount  importance.     This 
subject  is  one  which  does  not  admit  of  much  general- 
ization.   Shipping  facilities  are  different  for  every  rail- 
road station,  and  rates  also  vary  considerably. 

6.  Discovery  of  the  right  market. — Finally  the  man 
who  has  fruit  to  sell  must  find  the  man  who  wants  to 
buy  it.     Porter  apples  sell  well  in  Boston,  but  are  not 
wanted  in  New  York  ;  Tolman  Sweet  sells  in  Phila- 
delphia, but  can't  be  given  away  in  Rochester.     In  a 
more  general  way  it  may  be  said  that  the  man  who 
has  grown  many  fancy  varieties  for  a  special  market 
must  find  his  private  customers.     It  will  not  do  for 
him  to  ship  to  a  city  commission  man.     Equally  the 
man  who  has  grown  large  quantities  of  standard  sorts, 
like  Ben  Davis  and    Kieffer,   need  not  search  for  a 
fancy  home  trade.     I  know  a  man  who  has   1,000  to 
2,000  barrels  of  fine  apples  every  year,  and  who  is  dis- 
gusted that  he  can  not  sell  them  in  his  home  town  for 
as  much  as  they  will  bring  in  New  York.     But  the 
fact  and  the  explanation  is  that  his  whole  business  is 
run  on  the  general  market  plan. 

III.    COMMISSION   MEN 

Fruit  which  goes  into  the  general  or  wholesale 
market  is  practically  all  handled  through  the  media- 
tion of  the  commission  man.  As  the  general  market 
is  the  one  most  sought  in  America,  it  follows  that  the 
commission  man  has  flourished  and  multiplied  and  re- 
plenished the  earth.  His  presence  seems  to  be  ab- 


THE   FRUIT   MARKET  5 

solutely  necessary  to  the  sale  of  fruit  in  large  quantities, 
though  growers  have  mostly  come  to  regard  his  pres- 
ence as  a  necessary  evil.  According  to  the  ordinary 
practice,  the  grower  ships  his  strawberries,  his  plums, 
or  muskmelons  to  a  certain  commission  man  in  the 
city — say  to  Murphy  &  McBride,  of  Baltimore. 
Murphy  &  McBride  send  a  postal  card  acknowledging 
the  receipt  of  the  shipment,  and  specifying  that  the 
fruit  was  received  in  good  or  bad  condition,  as  the 
case  may  be.  When  the  fruit  is  sold  they  make  their 
returns  to  the  shipper.  If  Murphy  &  McBride  are 
honest  and  solvent  the  returns  are  made  promptly,  ac- 
companied by  a  check  for  the  balance  due  the  shipper. 
The  memorandum  returned  to  the  shipper  shows  the 
packages  of  fruit  sold,  the  selling  price  of  each  lot, 
and  the  gross  amount  received.  Kxpress  or  freight 
charges  are  deducted,  as  is  also  the  commission  charged. 
The  accompanying  copy  of  an  account  sales  will  give 
a  clearer  idea  of  the  transaction. 

This  arrangement  works  very  well  if  the  commis- 
sion house  is  thoroughly  honest,  and  if — a  condition 
equally  important — the  fruit  shipper  is  also  honest. 
As  soon  as  either  one  begins  to  cheat  the  whole  basis 
of  the  business  is  immediately  destroyed  and  the  most 
deplorable  results  follow.  Unfortunately  the  stren- 
uous competition  among  commission  men,  as  well  as 
the  profound  duplicity  of  many  consignors,  forces 
every  commission  house  with  the  least  pregnable  con- 
science into  some  form  or  other  of  cheating.  The 
simplest  trick,  of  course,  is  to  sell  a  consignment  of 
fruit  for  a  hundred  dollars  and  return  only  seventy- 
five.  But  there  are  hundreds  of  others  quite  as  effect- 


10        FRUIT   HARVESTING,    STORING,    MARKETING 

ive  and  equally  well  known  to  the  experienced  fruit 
dealer.  The  result,  as  a  whole,  has  been  to  give  the 
commission  men  the  reputation  among  fruit  growers 
of  a  band  of  unprincipled  thieves.  Sometimes  this 


C.  W.   KINNEY, 


FRUITS,  *  PRODUCE,  *  ETC., 

276    WASHINGTON    STREET. 


FIG.    I — ACCOUNT    SALES    FROM  A  NEW  YORK    COMMISSION   HOUSE 

reputation  is  deserved.    Much  oftener*it  is  not.    Some- 
times the  shipper  is  as  bad  as  the  commission  man. 

This  organization  of  the  fruit  trade  is  certainly  far 
from  ideal.  The  shipper  is  completely  at  the  mercy 
of  the  commission  man.  The  whole  bargain  is  on  one 
side  of  the  transaction.  It  will  take  a  long  time,  how- 
ever, to  change  matters  to  another  system.  The 
present  writer  certainly  disclaims  any  intention  of 
offering  a  new  system.  If  the  following  suggestions 


THE   FRUIT   MARKET  II 

are  carefully  observed,  however,  it  will  go  far  toward 
mitigating  the  evils  which  one  meets  in  dealing  with 
commission  men: 

1.  Stick  to  one  man. — If  it  seems  necessary  to  ship 
to  two  or  three  markets — as  to  Pittsburg,  Philadel- 
phia,   and  New  York — stick  to  a  single  commission 
house  in  each  city,  but,  as  far  as  possible,  ship  to  a 
single  market.     The  man  who  is  conducting  business 
on  a  very  large  scale,  like  J.  H.  Hale  or  Roland  Mor- 
ril,  and  who  can  keep  his  hand  on  the  commission 
men,  can  afford  to  transgress  this  rule.     Such  men  are 
superior  to  all  rules.     Most  of  us  are  not.     For  the 
ordinary  fruit  grower  and  shipper  this  rule  of  dealing 
always  with  one  commission  firm  is  of  the  utmost  con- 
sequence. 

2.  Ship  the  same  varieties  year  after  year,  and  make 
the  grade  just  as  uniform  as  possible.     Even  if  some- 
thing short  of  the  best  fruit  is  shipped,  uniformity  of 
grade  is  highly  advantageous.     The  commission  house 
knows  what  to  expect,  and  customers  get  used  to  the 
brand  and  the  grade.     There  are  hundreds  of  shippers 
growing  all  classes  of  fruits  whose  products  are  com- 
monly already  sold  when  they  arrive  in  the  market. 
Uniform  and  honest  packing  does  it. 

3.  Select  a  brand  which  is  neat,   catchy,   and  not 
too   large,    and   see   that  it  goes  on  every  package. 
Some  men  have  made  reputations  and  money  out  of 
their  brands. 

4.  Grade  and  pack  with  the  most  rigid  honesty. — 
Don't  try  to  cheat  a  commission  man.     It  can't  be 


12        FRUIT   HARVESTING,    STORING,    MARKETING 

done.  The  commission  man  has  the  last  turn,  and  he 
is  absolutely  sure  to  protect  himself,  whatever  happens 
to  the  shipper.  Moreover,  any  evidence  of  dishonesty 
immediately  destroys  the  dealer's  confidence  in  that 
consignor,  and  selling  is  seriously  interfered  with. 
Thereafter  packages  must  be  opened  and  examined 
before  they  are  sold,  and  they  are  not  offered  to  the 
best  customers. 

5.  Follow  the  advice  of  the  commission  man  as  far  as 
possible  when  you  have  settled  on  a  good  one.  Ship 
fruit  when  he  wants  it.  Send  the  varieties  and  grades 
that  he  wants,  and  in  every  other  feasible  way  con- 
form to  the  requirements  of  his  business.  His  busi- 
ness is  the  fruit  grower's  business.  He  is  the  fruit 
grower's  agent.  He  should  be  treated  as  such. 

IV.    THE  FOREIGN  MARKET 

Before  leaving  the  general  subject  of  the  wholesale 
market,  it  may  be  best  to  give  some  attention  to  the 
European  outlet  for  fruit.  There  are  considerable 
quantities  of  apples  shipped  from  the  United  States  to 
Europe  every  year,  the  larger  majority  going  to  Eng- 
land. A  few  shippers  have  their  regular  European 
customers,  who  require  a  certain  quantity  of  American 
apples  each  year.  The  Albemarle  Pippins  of  Virginia 
and  the  Newtown  Pippins  of  New  York  are  particular 
favorites  in  England  with  special  buyers.  There  are 
hardly  any  of  our  hardy  fruits  except  the  apple,  how- 
ever, ever  shipped  out  of  the  United  States.  Mr. 
Peter  Barr,  I  remember,  was  very  sure,  when  he  was 
visiting  here,  that  a  good  trade  in  American  grapes 
could  be  built  up  in  London  by  proper  management. 


THK   FRUIT   MARKET 


His  belief  is  based  on  the  best  of  reasons,  but  as  yet 
there  is  no  export  business  to  speak  of  in  this  line. 

Shipments  of  fruit  from  Canada  to  England  and 
Scotland  are  more  regular,  and,  at  least  comparatively, 


CORN-EXCHANGE  BUILDINGS.  27  FENNEL  STREEti 


ACCOUNT   SALES 


_______  Sold  for  account  «/ 


22 

by 

t 

3ff 
91 
14 
HO 

yd 

L 


/o 


t  />' 
/Z    L 
t, 

Y 

y  "> 

/    2 


CRARQEB? 
Frtight 
Duty  Paid 

Manchttter  Ship  Canal  Tolls  and  Quay  Cfutrgti 
Cartage  and  Porterage  at  Docks  ^and  Warehousing- 
Sampling  and  Taring 
Clearing  and  Forwarding 
Warehouse  Kent 
Fire  Insurance 
Interest  on  Freight  * 
Brokerage  &    i- ft  • - 

Postages,  dc. 


/  * 


y  to 


/i  V 


FIG.    2 — ACCOUNT   SALES    OF   CANADIAN   APPLES    SOLD   IN 
MANCHESTER,    ENGLAND 


14        FRUIT   HARVESTING,    STORING,    MARKETING 

are  much  greater.  The  Canadian  home  market,  though 
unapproachably  good  in  certain  localities,  is  not,  on 
the  whole,  at  all  equal  to  the  large  city  markets  of  the 
States,  either  in  capacity  or  liberality.  This  is  one 
reason  why  exportation  is  commoner.  Another  reason 
lies  in  the  closer  political  and  trade  connections  between 
Canada  and  England;  while  a  final  and  very  important 
reason  is  that  the  Canadian  government  has  system- 
atically assisted  in  these  exportations.  Naturally  the 
chief  exports  from  Canada  are  apples.  Nova  Scotia, 
in  particular,  has  a  high  reputation  for  its  export  apple 
trade.  Other  fruits,  however,  have  been  shipped  to 
some  extent,  and  in  an  experimental  way  a  great  many 
different  things  have  been  sent  over,  such  as  peaches, 
grapes,  and  tomatoes.  While  each  one  of  these  has 
been  successfully  shipped  and  sold  in  particular  in- 
stances, no  regular  business  has  been  established  with 
any  fruit  except  the  apple.  Possibly  the  pear  comes 
nearest  to  being  an  exception,  but  the  Canadian  ex- 
portation of  pears  is  still  a  small  matter.  Perhaps 
when  the  Canadian  Kieffer  orchards  get  to  bearing,  this 
will  be  changed. 

In  years  of  excessive  crops,  however,  when  the 
markets  of  the  United  States  are  over-supplied,  the 
European  outlet  becomes  a  very  important  factor  in 
the  situation.  This  was  most  conspicuously  the  case 
in  1896,  when  the  bumper  apple  crop  of  America  was 
harvested.  It  seems  perfectly  certain,  so  far  as  we 
can  know  anything  for  ^ie  future,  that  there  will  never 
again  be  such  a  congestion  and  such  a  stressful  com- 
petition in  the  fruit  market.  Certainly  something  was 
learned  in  1896  concerning  the  European  market,  and 


THE   FRUIT   MARKET  15 

whenever  another  large  crop  comes  exportations  will 
be  more  carefully  and  intelligently  handled. 

As  a  primary  consideration  it  is  plain  that  Ameri- 
can shippers  could  take  much  better  advantage  of  the 
European  market  if  they  could  supply  it  more  regu- 


CANADIAN  APPLES  ex     Manchester  Trader. ' 

I      1      f|      |     ||  -  '  -  -Barrek 

AHlVuittA-    49  Greenings  IS                                          (?)  13  M'3 

Son     50  34  (I  damp)  34  11/9 

Fruit  Grovm->  51  „  20  2G  I  2/~ 

Grimsliy,  Oat.  52  ,,  17             (  1  <!atop)  17  J  1/9 

'53  ..  20  20  JIO/3 

54  ,.  Slaok  and  Wet    12 

Very  xlact      i 

'    Open      2  [5       .8/9 

55  T.  C.  Kiiijj       7  (  -.  )       7       1!» 

"56         „  -i     ^  Siil_J6/9 

"57  „  Sh«-k  an.!  Wft      I 

<  '[-en      I  2  __  12/3 

58"(\  Pipj-in  :;       i  (lj      4      M>;3 

59  -I  '     4       12,3 

60 <  hi  Sltew    -   4       14/C. 

61      "Wealthy""  1  2 

St.  Lawrence  'J 


FIG.    3  —  REPORT    OF    SALES    OF    CANADIAN    FRUITS    AT   MANCHES- 
TER, ENGLAND,  SHOWING  "SLACKS"  AND  "WETS" 

larly.  Shipping  a  great  quantity  of  fruit  one  year 
and  leaving  the  market  vacant  the  next  year  does  not 
foster,  but  rather  prevents,  the  establishment  of  a 
profitable  business.  Considerable  markets  for  our 
apples  were  opened  in  continental  Europe  in  1896,  and 
a  horticultural  friend  of  mine  who  traveled  there  in 
1897  told  me  that  there  was  a  frequent  call  for  Ameri- 


1 6        FRUIT   HARVESTING,    STORING,    MARKETING 

can  apples  and  a  general  disappointment  that  none 
were  offered.  The  crop  of  1897  was  short,  however, 
and  prices  were  so  good  in  New  York,  Boston,  Phila- 
delphia, and  Baltimore  that  nobody  cared  to  take  the 
risk  of  shipping  to  Germany.  This  is  likely  to  be  the 
situation  at  least  for  many  years  to  come. 

When  shipments  are  made  to  the  European  market 
certain  precautions  are  to  be  observed.  First,  only 
firm,  solid  fruit  of  fine  appearance  should  be  shipped. 
As  in  the  general  domestic  market,  high  quality  is  not 
so  important  as  attractive  appearance.  But  the  fruit 
must  be  the  very  best  in  shipping  quality,  and  such  as 
will  sell  for  the  highest  price.  This  is  imperative. 
Freights  and  other  charges  are  so  high  that  they  con- 
sume the  entire  receipts  from  poor  or  mediocre  fruit. 
It  costs  just  as  much  to  ship  and  sell  a  barrel  of  poor 
apples  as  a  barrel  of  good  ones,  and  it  is  only  on  the 
good  barrel  that  there  is  enough  left  over  to  bring  any- 
thing back  to  the  shipper. 

In  the  second  place,  considerably  greater  pains  than 
usual  must  be  taken  in  packing.  The  ocean  voyage, 
often  on  a  lurching,  pitching  ship,  and  the  rough 
handling  on  the  docks,  severely  test  the  best  packing. 
If  there  is  the  least  slack  space  the  fruit  immediately 
begins  to  be  bruised,  and,  in  many  cases,  arrives  in 
the  market  a  shapeless  mess  of  mush.  The  circum- 
stances would  indicate  the  propriety  of  shipping  fruit 
wrapped  and  packed  in  small  packages.  Unfortunately 
for  the  theory  of  it,  this  treatment  has  not  been  gener- 
ally profitable  with  apples.  Perhaps  it  will  do  better 
in  the  future. 

In  the  third  place,  European  shipments  should  be 


THE  FRUIT  MARKET  17 

confined,  as  far  as  possible,  to  a  few  well-known  and 
standard  varieties.  Ben  Davis  apples  generally  do 
well.  Kiefier  pears  have  not  been  well  received;  but 
there  are  too  many  good  pears  grown  in  Europe.  Per- 
haps Kieffers  will  do  better  after  the  marketmen  get 
accustomed  to  them. 

V.    SELLING  ASSOCIATIONS — POOLS 

The  inherent  weaknesses  of  the  relation  between 
fruit  grower  and  commission  man,  and  the  very  un- 
satisfactory result  of  that  relation  in  special  cases,  have 
often  led  to  earnest,  almost  desperate,  effort  to  escape 
from  the  situation.  There  appear  to  be  two  favorite 
avenues  of  retreat.  The  first  leads  toward  the  special 
or  private  fruit  market,  and  the  man  who  follows  it 
attempts  to  transfer  his  business  to  the  basis  of  the 
personal  or  direct  market.  The  situation  as  respects 
this  personal  market  is  fully  discussed  further  on  in 
this  chapter.  The  second  way  of  escape  from  the 
commission  dealer  leads  in  the  direction  of  cooperative 
selling,  selling  associations,  pools,  and  the  like.  In 
the  latter  case  the  business  remains  on  the  wholesale 
basis  —  the  fruit  growers  still  attack  the  general 
market. 

Numerous  associations  of  this  character,  some  com- 
prising only  two  or  three  neighbors,  some  involving 
large  capital  and  considerable  organization,  have  been 
formed  in  this  country.  On  the  whole,  their  experi- 
ence has  not  been  encouraging.  Such  organizations, 
however,  are  most  admirable  in  theory  (if  one  leaves 
out  of  consideration  certain  fundamental  principles  and 
looks  only  at  external  circumstances).  The  theoreti- 


1 8        FRUIT   HARVESTING,    STORING,    MARKETING 

cal  reasons  (all  of  them  sound)  usually  urged  in  favor 
of  cooperative  marketing  are  about  as  follows: 

1.  Distribution. — An    association   of  fruit  growers 
can  secure  a  better  distribution  of  the  crop.     Instead 
of  rushing  all  the  fruits  into  one  convenient  market,  as 
independent  growers  are  apt  to  do,  thereby  causing  a 
glut  while  leaving  other  markets  vacant,  the  associa- 
tion can  distribute  the  crop  to  suit  the  demand  at  all 
the  various  points  within  reach.     In  the  case  of  per- 
ishable fruits,  where  rapid  handling  and  quick  sales 
are  imperative,  an  association  can  maintain  telegraphic 
communication  wi  h  all  the  markets,  and  is  thus  en- 
abled to  ship  to-day  to  one  point  and  to-morrow  to 
another,  according  to  the  fluctuating  general  supply 
at  each  point. 

2.  Salesmen. — An  association  can  employ  salesmen. 
These  may   be   either   traveling    "drummers,"    who 
visit  dealers  hither  and  yonder,  seeking  an  outlet  for 
the  fruit  handled  by  the  association,  or  they  may  be 
resident  salesmen,  who  handle  goods  just  as  the  com- 
mission houses  do,  but  who  work  on  a  salary  instead 
of  at  a  commission. 

3.  Economy. — An    association    can   operate    more 
economically.     Storage  can  be  secured  when  needed. 
Men  can  be  hired  to  better  advantage.     Fruit  pack- 
ages can  be  bought  in  large  quantities  at  lower  rates. 
Sometimes  fertilizers  are  bought  through  the  associa- 
tion, and  other  economies  effected. 

4.  Transportation. — An     association     can     secure 
better  transportation  rates.     On  account  of  the  larger 


THE   FRUIT  MARKET  19 

volume  of  business,  transportation  companies  will  com- 
pete for  the  traffic ;  and  even  when  competition 
amounts  to  little,  material  shipping  concessions  can 
sometimes  be  secured  by  an  association  having  a  con- 
siderable quantity  of  fruit  to  handle. 

5.  Grading. — An  association  can  establish  a  uni- 
form grade.     If  this  could  actually  be  done  in  prac- 
tice it  would  be  a  matter  of  first  consequence.     Else- 
where  the   importance   of   uniform   grading   for  the 
general  market  is  elucidated  more  in  detail.     The  fact 
is,   however,   that  tremendous  difficulties  arise  when 
an  association  endeavors  to  establish  a  standard  grade; 
and   these   difficulties   grow   rapidly   greater    as    the 
standard  of  grading  is  advanced.     Nevertheless,  what- 
ever approach  the  association  is  able  to  make  toward 
uniform  packing  and  grading  is  an  advantage  to  the 
business. 

6.  Command  of  the  market. — Certain  large  markets 
are  at  the  command  of  an  association  handling  quan- 
tities of  fruit,  though  the  same  markets  will  not  han- 
dle small  and  irregular  shipments. 

7.  Restriction  of  output. — An  association,  in  certain 
cases,  can  influence  prices  in  its  own  favor  by  control- 
ling the  output  to  some  extent. 

Many  of  these  advantages  are  so  obvious,  and 
apparently  so  easy  to  attain,  that  the  fruit-selling 
association  has  been  a  rather  common  experiment. 
There  are  three  fundamental  difficulties,  however,  in 
the  way  of  their  success,  and  the  drawbacks  have 
usually  proved  more  powerful  than  the  advantages. 


20        FRUIT   HARVESTING,    STORING,    MARKETING 

The   principal   troubles   which   have   to   be   met    are 
these : 

i.  Distrust. — All  classes  of  farmers  are  constitu- 
tionally and  proverbially  distrustful  of  other  people 
and  of  one  another.  In  a  fruit  association  there  arise 
— such  is  the  experience — the  most  inveterate  jealous- 
ies. Bach  man  thinks  he  is  furnishing  a  better  grade 
of  fruit  than  his  neighbor,  though  all  share  alike  in 
the  profits.  Bach  one  fears  the  other  will  reap  some 
special  advantage  somehow.  In  particular,  the  ap- 
pointment of  managers,  superintendents,  supervisors 
of  grading,  shipping  agents,  and  all  other  officials  of 
the  company,  offers  a  sufficient  opportunity  for  the 
elaboration  of  all  sorts  of  neighborhood  quarrels. 
Bach  man  thinks  he  ought  to  be  manager,  and  when 
one  man  is  finally  chosen  he  is  usually  suspected  of  all 
Sorts  of  favoritism.  In  any  case  he  is  apt  to  be  ham- 
pered in  his  business  relations  by  committees,  boards 
of  directors,  and  various  kinds  of  red  tape  and  foolish- 
ness. Often  he  has  to  consult  a  committee  before 
taking  any  important  action.  Think  of  J.  H.  Hale 
consulting  a  committee  before  selling  a  couple  of  car- 
loads of  peaches,  or  of  T.  B.  Wilson  calling  a  directors' 
meeting  to  see  if  he  should  accept  or  refuse  $3.45  a 
barrel  for  his  apples  !  Most  men  don't  even  consult 
their  wives  ! 

Another  difficulty  which  arises  from  the  same 
cause  is  that  the  subscribers  to  such  an  association 
never  want  to  pay  a  manager  manager's  wages.  Two 
or  three  dollars  a  day  is  considered  good  pay.  Yet 
such  a  man  is  compelled  at  times  to  handle  thousands 


THE   FRUIT   MARKET  21 

of  dollars'  worth  of  business.  The  position  is  such  as, 
in  ordinary  business  life,  would  often  command  a  sal- 
ary of  five  thousand  dollars  a  year  or  more. 

2.  Irregularity  in  grading. — Unless  all  the  fruit  can 
pass  practically  under  the  eye  and  through  the  hands 
of  one  man, -it  is   impossible   to  preserve   a  uniform 
grade.     If,  as  often  happens,  the  sorting  is  done  by  a 
committee,  selected  more  with  a  view  to  mollifying  the 
feelings  of  sundry  subscribers  than  to  the  expertness 
of  the  packers,  then  all  sorts  of  grading  result.     Then 
the   association  sends  out  one  grade   of  fruit   to-day 
as   XXX   and   another   grade   to-morrow   under   the 
same  mark.     This  kind  of  business  immediately  de- 
stroys the  confidence  of  the  purchaser,  while  demand 
and  price  decrease.     This  difficulty  of  maintaining  a 
uniform  grade  for  a  fruit  association  has  proven,  in 
practice,  to  be  one  of  the  most  serious. 

3.  Inversion  of  competition. — In  the  ordinary  course 
of  trade,   including  the  sale  of   fruit,   the  best  fruit 
brings  the  most  money  and  pays  the  largest  profit. 
A  man  has  every  incentive,  therefore,  to  grow  the  best 
fruit  he  can  and  to  pack  it  as  well  as  he  knows  how. 
When  interests  are  pooled  in  a  selling  association,  the 
poor  fruit  brings  just  as  much  as  the  good.     The  man 
who   can   squeeze   in   the   poorest   fruit,    grown   and 
handled  at  the  least  cost,  thus  makes  the  largest  profit. 
The  competition  is  thus  turned  from  the  production  of 
the  best  fruit  to  the  production  of  the  worst.     Every 
man  tries  to  see  how  poorly  he  can  do.     The  eternal 
law  of  progress,  that  law  which  provides  for  the  sur- 
vival of  the  fittest,  is  abrogated,  and,  temporarily,  the 


22        FRUIT    HARVESTING,    STORING,    MARKETING 

preference  goes  to  the  unfittest.  This  matter  is  of  such 
fundamental  importance  that,  of  itself,  it  is  capable  of 
overcoming  all  the  theoretical  advantages  of  coopera- 
tive organization  enumerated  above. 

Cooperation  has  been  successful  in  some  cases;  but 
the  writer  does  not  know  of  any  conspicuous  instance 
of  such  success,  nor  of  any  continuously  successful 
organization  on  any  scale. 

VI.    THE   HOME   MARKET 

To  reach  the  general  fruit  market  one  has  to  grow 
the  varieties  which  the  market  demands.  In  supply- 
ing the  home  trade  one  may  cultivate  the  market  to 
take  what  he  has  to  offer.  This  difference  sometimes 
amounts  to  a  great  deal.  One  may  be  able  in  this  way 
to  lead  his  customers  to  buy  those  things  which  he  can 
produce  most  easily  and  profitably. 

For  the  most  part,  the  greatest  success  in  the  home 
market  is  reached  when  the  fruit  handled  is  of  the 
highest  possible  quality.  A  few  customers  who  will 
take  an  extra  select  grade  at  a  fancy  price  are  better 
than  many  customers  who  are  satisfied  with  a  second- 
rate  fruit,  but  who  will  not  pay  more  than  the  green- 
grocer's price. 

Fruit  should  be  supplied  regularly  to  personal 
customers  in  the  home  market.  Buying  fruit  is  merely 
a  habit  in  many  families,  and  the  habit  is  most  readily 
noticeable  by  its  absence  in  the  majority  of  households. 
If  the  fruit  wagon  stops  every  Tuesday  and  Saturday, 
or  even  once  a  week,  the  mere  regularity  of  the  visit 
presently  begins  to  sell  some  goods. 

Fruit  should  also  be  supplied  continuously  through 


THE   FRUIT   MARKET  23 

as  long  a  season  as  possible.  In  the  home  market  one 
can  not  depend  on  disposing  of  a  large  quantity  at 
once,  and  the  bulk  of  business  must  accrue  through 
the  extension  of  the  season.  This  requires  that  the 
man  who  supplies  the  home  market  must  grow  a  con- 
siderable variety  of  fruits.  He  should  be  able  to  start 
the  season  with  strawberries,  to  follow  these  with  rasp- 
berries, these  with  dewberries  or  blackberries,  or  both, 
these  with  cherries,  these  with  early  plums  and  green 
gooseberries,  later  to  bring  green  apples  and  the  first 
peaches,  and  so  on  through  the  year.  Frequently  cer- 
tain vegetables  can  be  handled  to  advantage  with  fruits, 
particularly  such  things  as  tomatoes,  muskmelons,  and 
the  like.  In  general,  however,  the  man  who  is  most 
successful  in  fruit  growing  is  not  equally  successful  in 
vegetable  growing.  It  is  hardly  good  policy  to  try  to 
handle  a  complete  line  of  both  fruits  and  vegetables. 
Onions  and  strawberries  do  not  combine  well. 

Besides  seeking  to  handle  the  best  grades  of  fruit, 
the  man  who  supplies  his  own  private  customers  should 
use  all  pains  to  have  everything  as  neat  and  clean  as 
forethought  and  sapolio  can  make  them.  The  baskets 
and  packages  should  be  fresh  and  spotless.  The  boy 
who  comes  to  the  door  should  wear  a  conspicuously 
white  apron.  The  fruit  should  be  delivered  in  a  neat 
covered  wagon,  bearing  just  enough  advertising  and 
not  too  much.  Everybody  should  know  whose  de- 
livery wagon  it  is  and  what  it  carries ;  but  no  one 
should  be  able  at  a  little  distance  to  mistake  the  turn- 
out for  a  traveling  medicine  outfit  or  the  advertising 
wagon  of  a  coming  circus. 

Announcement  should  always  be  made  in  advance 


24        FRUIT   HARVESTING,    STORING,    MARKETING 

of  fruits  that  are  coming  into  market.  Let  the  de- 
liveryman  say,  "We  shall  have  some  Shaffer  rasp- 
berries next  week.  They  are  not  very  pretty,  but 
they  make  A  No.  i  shortcake;"  or,  "  Next  week  we 
can  bring  you  some  Duchess  apples.  They  are  first- 
class  for  sauce  or  jelly. ' '  I  know  one  fruit  grower  who 
is  very  successful  in  a  small  local  market,  and  who 
announces  his  wares  in  the  local  newspaper  every  week. 
His  little  advertisement  says: 


JONES'S  FRUIT  FARM 
This  week  we  have  the  last  of  the  straw- 
berries— big,  fine,  juicy  Gandys,  at  25  cents 
a  quart.  They're  the  last  you  get  this  year, 
and  about  the  best.  We  also  have  some  fine 
lettuce.  Next  week  we  shall  offer  the  first 
raspberries,  which  will  cost  35  cents  a  quart 
and  will  be  worth  it. 


A  good  liberal  price — not  excessive — should  be  fixed 
each  day  for  each  grade  of  goods,  and  should  not  be 
cut  under  for  any  reason  whatsoever.  It  is  much 
better  to  carry  the  whole  stock  home  and  put  it  in  the 
cannery  or  the  dry-house  than  to  allow  the  price  to  be 
higgled  down.  A  man  who  expects  to  deal  with  the 
same  customers  month  after  month  must  be  absolutely 
immovable  at  this  point. 

The  matter  of  collections  belongs  to  general  business 
and  is  not  properly  a  part  of  the  fruit  trade.  Still,  it 
is  the  most  important  part  of  the  marketman's  business, 
and  should  be  managed  with  the  utmost  care.  It  is 
always  best  to  insist  on  prompt  and  regular  payments. 


THE   FRUIT   MARKET  25 

It  is  better  to  sacrifice  a  liberal  patron  than  to  allow 
collections  to  get  badly  behind.  The  importance  of 
this  matter  is  proved  by  the  experience  of  hundreds 
and  hundreds  of  marketmen  everywhere. 

VII.    PRODUCTION   AND   PRICK 

Over-production  is  a  word  which  has  often  been 
conjured  with  in  the  discussion  of  agricultural  topics. 
It  seems  usually  to  have  served  for  the  confusion  of 
the  hearer  and  usually  for  the  equal  confusion  of  the 
speaker.  Over-production  is  commonly  used  to  mean 
two  widely  different  things.  In  some  cases  it  is  in- 
tended to  mean  the  production  of  more  fruit  or  grain 
than  can  be  consumed;  in  other  cases  it  means  merely 
the  offer  of  more  fruit  or  grain  than  the  market  will 
accept  at  the  price  asked. 

In  the  former  sense  there  is  no  such  thing  as  over- 
production of  fruit,  and  probably  not  of  any  agricul- 
tural crop.  It  is  said  that  there  can  be  no  over-pro- 
duction of  wheat  while  thousands  of  people  are  hungry 
and  starving.  There  are  always  plenty  of  people 
hungry  for  strawberries,  even  when  the  market  is  most 
hopelessly  glutted.  There  is,  absolutely  speaking,  no 
over-production  ;  there  is  simply  an  over-supply. 

The  term  over-supply  ought  to  be  substituted  for 
over-production  in  almost  all  discussions,  since  over- 
supply  is  the  thing  usually  discussed.  The  problem  of 
over-production  will  never  worry  a  fruit  grower,  but 
over-supply  is  one  of  his  greatest  dangers. 

Over-supply  is  merely  one  of  the  extremes  in  the 
ever-fluctuating  ratio  of  supply  and  demand.  It 
should  be  considered,  therefore,  as  incidental  to  the 


26        FRUIT  HARVESTING,    STORING,    MARKETING 

fundamental  problem.  Its  real  significance  will  appear 
more  clearly  in  the  course  of  the  following  study  of 
demand,  supply,  and  price. 

Two  entirely  independent  conditions  influence  the 
price  of  any  commodity.  The  first  is  cost  of  produc- 
tion. In  a  general  way,  as  every  one  knows,  the  price 
of  an  article  must  be  determined  by  what  it  costs  to 
make  it.  It  costs  more  to  produce  a  barrel  of  apples 
than  to  produce  a  quart  of  strawberries,  and  the 
apples  necessarily  sell  for  a  correspondingly  higher 
price. 

But,  aside  from  the  cost  of  production,  the  rela- 
tion of  supply  and  demand  determine  the  price. 
Prices  increase  with  demand  and  diminish  with  supply. 
The  mathematician  would  say  that  demand  divided  by 
supply  gives  price;  or  he  would  write  it  in  the  form  of 
an  equation,  thus  : 


or  he  might  say  that  price  is  the  expression  of  the 
ratio  between  demand  and  supply.  Whatever  he 
might  say  it  would  be  no  clearer  than  the  practical 
fact  that  when  peaches  are  plenty  the  price  goes  down, 
and  when  they  are  scarce  it  goes  up. 

Now  as  the  supply  increases  and  price  decreases,  a 
point  is  reached  presently  where  the  market  price 
equals  cost  of  production.  The  margin  of  profit  has 
been  wiped  out,  and  that  market  may  properly  be 
said  to  be  over-supplied  with  the  commodity  in  ques- 
tion. Sometimes  fruit  continues  to  be  offered  at  prices 
below  the  cost  of  production,  but  such  offerings  can 
not  long  be  continued.  The  cost  of  production  thus 


THE   FRUIT   MARKET  27 

forms  the  lower  limit  in  the  varying  ratio  of  demand 
and  supply. 

Since  price  is  the  quotient  of  demand  and  supply, 
it  follows  that  anything  which  influences  either  has  a 
direct  effect  upon  price.  A  study  of  the  causes  affect- 
ing prices  thus  becomes  a  study  of  the  conditions 
affecting  both  supply  and  demand.  As  the  question 
of  price  is  the  one  lying  nearest  the  fruit  grower's 
pocketbook,  we  may  properly  examine  these  conditions 
in  detail,  even  at  the  risk  of  being  tedious. 

The  conditions  affecting  the  market  supply  are 
production,  transportation,  information,  perishability, 
storage. 

i.  Production. — The  larger  the  crop,  other  things 
being  equal,  the  greater  the  market  offerings.  The 
market  was  glutted  with  apples  in  1896  simply  be- 
cause of  large  production.  Peaches  were  scarce  in 
the  Boston  wholesale  markets  in  1899  merely  because 
very  few  peaches  were  raised  that  year.  Production, 
in  turn,  depends  on  the  weather — how  much,  every 
fruit  grower  knows — on  frost  and  hail,  or  on  timely 
rains.  Production  depends  also  on  the  ease  with 
which  a  crop  is  grown.  Anybody  can  grow  apples — 
that  is,  some  kind  of  apples ;  and  that  is  why  the 
apple  market  is  so  apt  to  be  over-supplied  in  a  good 
year.  Very  few  people  can  grow  nectarines  or  apri- 
cots, and,  in  consequence,  an  over-supply  of  these  fruits 
is  less  likely  to  occur. 

Production  varies  also  with  price.  Higher  prices 
stimulate  production.  Low  prices  diminish  production. 
Thus  our  equation  reacts  upon  itself.  The  mathe- 


28        FRUIT   HARVESTING,    STORING,    MARKETING 

matics  of  it  are  spoiled;  but  that  ought  not  to  draw  a 
complaint  from  the  mathematician.,  for  the  same  cir- 
cumstances have  often  spoiled  the  calculations  of  the 
fruit  grower.  This  stimulation  which  high  prices  give 
to  production  tends  to  set  a  maximum  limit  on  price 
—that  is,  to  the  varying  ratio  of  demand  and  supply. 

2.  Transportation, — Next  to  production,  transpor- 
tation facilities  chiefly  determine  the  quantity  of  fruit 
offered  in  a  given  market.     Increased  transportation 
facilities,  therefore,   by  bringing  larger  quantities   of 
fruit  to  market,  tend  to  depress  prices.     This  rule  is 
hardly  open  to  exception;  but  it  must  be  noted  that 
though  prices  may  be  reduced,  the  grower's  net  profits 
may  be  increased. 

3.  Information. — The  rapid  circulation  of  informa- 
tion concerning  markets  tends  powerfully  to  regulate 
the  distribution  of  a  fruit  crop.     It  sometimes  happens 
that  the  Cincinnati  market  is  glutted  with  grapes  on 
the  very  day  when  the  people  of  Pittsburg  are  almost 
bereft  of  that  comforting  fruit.     But  where  shippers 
are  properly  informed,  these  mistakes  of  distribution 
do  not  occur.     This  is  one  of  the  best  features  of  sell- 
ing associations  or  pools.     See  page  18. 

4.  Perishability. — The  more  perishable  fruits  show 
extreme  fluctuations  in  supply.     When  strawberries 
are  ripe  they  have  to  be  sold;  and  as  they  ripen  rapidly 
during  hot  weather  and  at  the  hight  of  the  season, 
the  supply  increases  enormously  at  such  times. 

5.  Storage. — Facilities  for  fruit  storage  equalize  the 
supply,  making  it  less  at  the  hight  of  the  season  and 
greater  in  succeeding  weeks. 


THIC    FRUIT   MARKET  29 

The  conditions  affecting  the  demand  for  any  given 
class  of  fruits  are  price,  quality,  acquaintance,  season, 
supply  of  other  fruits. 

1 .  Price. — It  has  already  been  seen  that  price  influ- 
ences production,  and  so  reacts  on  itself.     But  it  influ- 
ences demand  still  more,  thus  reacting  doubly  upon 
itself.     Nothing  else  will  move  a  quantity  of  fruit  so 
quickly  as  an  attractive  reduction  in  price. 

2.  Quality. — Good  fruit  sells  much  more  rapidly 
than  poor  fruit.     The  buyer  who  gets  a  good  package 
of  fruit  will  likely  want  another.     Poor  fruit  is  apt  to 
lag  in  the  market  at  any  price. 

3.  Acquaintance. — Buyers  call  for  those  fruits  with 
which  they  are  acquainted.     There  is  a  steady  demand 
for  Baldwin  apples  and  practically  none  for  Sutton, 
though  Sutton  is  a  much  fairer  and  better  apple  of  the 
same  season.     The  reason  is  that  Baldwin  is  known  to 
everybody,  while  Sutton  is  a  stranger.     A  friend  of 
mine  had  to  give  away  his  De  Soto  plums  the  first  year 
because  nobody  knew  what  they  were  ;  but  the  suc- 
ceeding year  his  customers  asked  for  them  and  pre- 
ferred them  to  Lombards.     There  is  only  a  small  mar- 
ket for  American  apples  in  continental  Europe,  for  the 
single  reason  that  American  apples  are  hardly  known 
there.     When  the  excessive  crop  of  1896  forced  Ameri- 
can apples  into  German  markets  they  found  friends, 
and  in  1897  German  buyers  were  anxiously  inquiring 
for  the  fruit  they  could  not  get.     The  Canadian  gov- 
ernment,   in   seeking   to   stimulate    the   demand    for 
Canadian  apples 'in  England,  does  so  chiefly  by  making 
the  fruit  better  known  to  English  consumers. 


30       FRUIT   HARVESTING,    STORING,    MARKETING 

4.  Season, — There  is  an  urgent  demand  for  limited 
quantities  of  certain  fruits  out  of  their  normal  season. 
Hothouse  strawberries  and  tomatoes  usually  bring  dis- 
proportionately high  prices.     For  the  most  part,  how- 
ever, the  greatest  volume  of  demand  coincides  with  the 
market   season   of  each   fruit.     Fameuse   apples    are 
wanted  in  November  and  December,  and  Northern  Spy 
in  February  and  March.     Strawberries  are  wanted  in 
strawberry  season,  while  a  month  later  most  people 
prefer  raspberries.      The  demand  for  certain  fruits  at 
certain  seasons,  however,  is  sometimes   due   to  more 
recondite  causes.     Thus  there  is,  in  the  eastern  states, 
a  demand  for  early  plums  and  for  late  plums,  while 
mid-season  varieties  are  apt  to  go  begging.     This  is 
because  the  few  early  plums  are  wanted   for   eating 
fresh,  while  the  late  ones  are  used  for  canning.     Dur- 
ing August  the  housewives  are  either  at  the  seashore 
or  on  the  back  porch  trying  to  keep  cool.     Nobody 
wants  to  stand  over  a  hot  stove  canning  plums  during 
dog  days.     But  when  vacation  is  over  and  the  days 
are  cooler  the  housewives'  thoughts  begin  to  turn  to 
the  winter  supply  of  canned  fruits,  and  then  the  late- 
ripening  Green  Gages,  Italian  prunes,    and  Damsons 
come  into  strong  demand. 

5.  Supply  of  other  fruits. — When  bananas  are  ex- 
cessively plenty  and  cheap,  fruit  eaters  hesitate  to  pay 
large  prices  for  apples.     When  peaches  are  low  in  price 
they  are  canned  in   preference  to  high-priced  plums. 
The  price  of  plums,  in  fact,  is  apt  to  be  determined  by 
the  supply  of  peaches.     Thus  the  supply  of  one  fruit 
affects  the  demand  for  others  throughout  the  list. 


THE   FRUIT  MARKET  3! 

All  these  factors  must  be  kept  in  view  by  the  fruit 
grower  who  is  studying  the  price  of  his  goods.  It  will 
be  seen,  however,  that  certain  of  these  conditions  are 
more  within  the  control  of  the  individual  fruit  grower 
than  others.  So  far  as  his  own  goods  are  concerned, 
the  price  at  which  they  will  sell  depends  chiefly  on 
quality,  season,  perishability,  and  storage.  These  fac- 
tors he  can  determine  for  himself — at  least  to  a  large 
extent — and  to  them  he  will  naturally  give  his  prin- 
cipal attention. 

VIII.    UTILIZATION   OF  WASTES 

Fruit  growing  is  essentially  a  manufacturing  busi- 
ness. The  points  in  which  the  production  of  a  fine 
grade  of  strawberries  agree  with  the  production  of 
men's  ready-made  shirts  are  many,  and  an  extensive 
comparison  of  the  two  lines  of  business  might  be  made 
with  profit,  except  that  it  would  be  too  much  of  a 
digression  to  fit  with  the  simple  plan  of  this  essay. 

In  most  lines  of  manufacturing  the  saving  of  the 
wastes  and  the  utilization  of  by-products  are  highly 
important  parts  of  the  business.  Some  manufacturers 
actually  lose  money  on  the  main  output,  while  paying 
good  dividends  out  of  the  by-products.  The  packing- 
house men  say  that  they  can  lose  money  on  every  beef 
animal  killed,  and  yet  make  money  enough  out  of 
cowhides  and  the  fertilizer  tank  to  save  themselves 
handsomely.  A  friend  of  mine  who  used  to  help  Mr. 
Armour  handle  pork  told  me  that  they  saved  every 
jot  and  scrap  of  the  hog  except  his  dying  squeal,  and 
that  they  hoped  presently  to  contract  that  to  the  gov- 
ernment for  use  in  fog-horns. 


32        FRUIT   HARVESTING,    STORING,    MARKETING 

Now  nothing  is  more  obvious  than  that  the  fruit 
grower  meets  with  serious  wastes.  Sometimes  a  third 
part  of  his  peaches  are  unsuitable  for  the  market,  and 
apple  growers  occasionally  throw  out  more  apples  than 
they  put  into  the  barrels.  Any  profit  which  might  be 
wrung  from  these  wastes  would  be  especially  accept- 
able. 

Unfortunately  it  must  be  said  that  the  utilization 
of  fruit  wastes  has  never  proved  conspicuously  suc- 
cessful; and,  furthermore,  that,  in  the  majority  of 
instances  where  something  has  been  done,  the  profit 
has  not  accrued  chiefly  to  the  man  who  grew  the  fruit. 
The  causes  which  have  contributed  to  this  result  will 
become  more  obvious,  perhaps,  in  the  course  of  the 
following  discussion. 

The  principal  ways  of  using  waste  or  cull  fruits  are 
drying,  canning,  preserving,  jelly  making,  manufacture 
of  cider,  vinegar,  spirits,  etc.  A  few  words  on  each  of 
these  may  suffice. 

i .  Drying  and  evaporating . — One  of  the  best  uses  to 
which  cull  fruit  can  be  put  is  to  dry  it  or  evaporate  it. 
Formerly  the  home  manufacture  of  dried  apples,  dried 
peaches,  dried  pumpkins,  etc. ,  was  common  in  all  the 
farming  districts  of  the  United  States — at  least,  in  the 
north — and  home-dried  fruit  was  to  some  extent  an 
article  of  barter  in  the  country  stores.  That  day  has 
passed.  Home-dried  apples  and  peaches  went  out  with 
home-knit  socks  and  home-made  soap.  There  are  still 
families  who  dry  their  own  apples,  just  as  there  are 
some  who  still  make  soap  and  knit  socks;  but  for  the 
most  part  these  have  all  been  given  up.  The  change 


THK   FRUIT   MARKET 


33 


has  been  the  same  in  all  cases,  and  has  resulted  from 
the  same  causes.  It  is  cheaper  to  buy  soap  than 
to  make  it,  easier  to  get  ready-made  socks  than  to 
knit  them,  and  equally  easier  to  buy  dried  fruit  than 
to  dry  it  one's  self.  It  is  a  question  of  division  of 
labor.  The  man  or  the  stock  company  that  makes  a 


FIG.   4 — SIMPLEST   FORM    OF    EVAPORATOR.       MADE   TO   SET 
UPON  THE   KITCHEN  STOVE 

business  of  drying  fruit  on  a  large  scale  can  do  the 
work  to  much  greater  advantage  than  the  farmer  or 
the  farmer's  wife.  His  product  is  more  uniform,  better 
in  appearance,  and  perhaps  also  better  in  quality  than 
the  home-made  article,  while  at  the  same  time  it  can 
be  sold  at  a  much  lower  price. 

Fruit  drying  and  evaporating,  therefore,  has  been 
almost  wholly  taken  out  of  the  fruit  growers'  hands, 
and  has  fallen  under  the  management  of  specialists. 
Under  ordinary  circumstances  the  fruit  grower  has 
nothing  to  do  with  it  except  to  deliver  his  peaches  or 


34        FRUIT   HARVESTING,    STORING,    MARKETING 

his  blackberries  at  the  dry-house.  As  this  book  is 
written  for  the  fruit  grower  we  need  not  examine 
closely  into  the  business  of  the  fruit  buyer,  the  cold 
storage  manager,  the  transportation  company,  the 
evaporating  house,  or  the  outside  speculator.  We  are 
concerned  only  in  the  home  drying  of  fruit,  and  such 
drying  is  nearly  obsolete.  We  may  be  sorry  that  it  is 
so;  but  that  does  not  change  the  fact,  and  it  need  not 
lead  us  aside  from  the  present  discussion. 

All  sorts  of  fruit  can  be  dried  or  evaporated ;  so 
can  many  vegetables.  Apples,  peaches,  apricots, 
plums,  blackberries,  and  raspberries,  among  the  fruits, 
are  especially  good  when  well  evaporated  ;  and  corn 
and  pumpkins  are  most  prized  of  the  vegetables. 

Different  varieties  behave  differently  in  drying,  de- 
pending largely  on  texture  and  water  content.  These 
differences  are  particularly  noticeable  among  apples. 
The  general  nature  and  range  of  these  variations  may 
be  seen  from  the  following  table,  giving  the  amount 
of  dried  fruit  secured  from  the  bushel  of  green  fruit, 
and  the  approximate  time  required  for  drying  : 

Pounds  to  Hours  required 
the  bushel       to  evaporate 

Roxbury  Russet 9  i^  to  2 

Swaar 5^  i%  to  2^ 

Gilliflower 4^  i%  to  2^ 

Twenty-ounce 5  2      to  2^ 

Holland  Pippin 5  2      to  2^J 

Seek-no-further 4%  2      to  2^J 

Spitzenberg 6j|  2      to  2% 

Greening 6  2      to  2^| 

Fall  Pippin 6  2      to  2^ 

Belleflower $%  2^  to  2% 

Baldwin 6>|  2^  to  2% 

King $Y2  2%to3M 


THE  FRUIT  MARKET 


35 


FIG.  $ — A  MORE  ELABORATE  COOK  STOVE  EVAPORATOR 

From  the  above  table  it  will  be  seen  that  it  is  better, 
when  apples  are  to  be  dried,  to  assort  them,  drying 
the  kinds  that  are  most  alike  together. 

Very  simple  evaporators  can  be  bought  for  home 
use.  The  two  shown  in  Figs.  4  and  5  are  of  this 


36        FRUIT   HARVESTING,    STORING,    MARKETING 

nature.  Both  are  made  to  sit  directly  upon  an  ordinary 
cook  stove  or  kitchen  range,  and  to  take  their  heat 
from  that  source.  Such  machines  will  dry  from  one 
to  two  bushels  of  green  fruit  a  day.  The  capacities 
of  the  larger  as  well  as  of  the  smaller  evaporators  may 
be  judged  from  the  following  figures,  taken  from  the 
circular  of  the  Vermont  Farm  Machine  Co. : 

Size  Capacity. 

Trays  Inch  's  Bushels  per  day 

of  green  ft  uit 

No.  o* 5  20  x  20  i  to    2 

No.  oo* 6  20  x  24  2  to    3 

No.  i 7  22  x  28  3  to    4 

No.  2 10  22  x  31  6  to    8 

No.  3 13  22  x  34  12  to  16 

No.  3^ 13  30x34  16  to  22 

No.  4 15  30x48  301040 

No.  5        18  30x54  50  to  60 

The  prices  of  these  machines  range  from  $15  for 
No.  o  to  $175  for  the  No.  5.  These  may  be  taken  as 
representative  of  the  prices  charged  by  other  manu- 
facturers for  similar  apparatus. 

The  more  elaborate  machines  are  built  on  the  same 
general  principles  as  the  smaller  ones,  except  that  they 
are  provided  with  their  own  furnaces.  Figure  6 
shows  a  typical  machine  of  the  larger  sort.  This 
particular  machine  is  rated  to  evaporate  eighteen  to 
twenty-five  bushels  of  apples  in  twenty-four  hours. 

The  general  manipulation  of  the  small  evaporators 
is  fairly  simple,  and  they  are  not  subject  to  accidents 
or  serious  difficulties.  The  following  directions  given 
by  the  manufacturers  for  the  management  of  one  of 
the  smaller  machines  will  apply  to  nearly  all  others, 

*  No  furnace  ;  used  on  kitchen  stove. 


THK   FRUIT   MARKET  37 

and  serve  to  show  the  general  requirements  of  home 
evaporation  : 

"A  moderately  hot  stove  or  range  is  all  that  is  re- 
quired as  to  heat.  Keep  all  the  plates  or  covers  on  the 
stove^  and  set  the  drier  on  the  top.  Each  tray  holds 
one  and  a  half  to  two  quarts  of  berries,  cherries,  etc., 


FIG.    6 — A    FULL-FLEDGED     EVAPORATOR,    HAVING    ITS    OWN 
FURNACE 

without  obstructing  the  hot  air  currents.  Do  not  put 
more  in  a  tray.  Enter  all  trays  with  fresh  fruit  next 
to  the  stove,  and  change  from  lower  to  upper  tracks, 
as  other  trays  are  entered,  or  as  the  drying  progresses. 
When  nearly  done,  the  contents  of  a  couple  of  trays 
may  be  put  upon  one,  and  fresh  fruit  entered  and  the 
operation  continued  indefinitely.  Avoid  putting  the 
fruit  on  the  trays  so  thick,  either  fresh  or  in  doubling 


38        FRUIT   HARVESTING,    STORING,    MARKETING 

that  partially  dried,  so  as  to  obstruct  the  free  circula- 
tion of  the  hot  air  currents  through  the  machine,  as 
this  checks  rapid  work.  Avoid  scorching  by  moder- 
ate firing  and  close  attention  to  frequent  changing  of 
the  trays.  If  sulphur  is  to  be  used  to  prevent  oxida- 
tion and  secure  a  bright,  handsome  color  for  apples, 
pears,  and  peaches,  simply  drop  a  piece  of  brimstone 
about  size  of  a  medium  bean  on  the  stove;  close  to  or 
under  the  drier,  and  it  will  ignite  and  the  fumes  will 
be  drawn  upward  through  the  machine  and  do  the 
work.  If  you  are  operating  in  a  close  room  or  kitchen, 
and  the  smell  is  objectionable,  you  can  fill  the  trays  and 
put  them  in  a  box  or  barrel,  with  a  cover  on,  and  burn 
a  little  sulphur  under  them  out  in  the  open  air,  and 
then  enter  the  trays  in  the  machine.  Procure  a  piece 
of  mosquito-netting  to  throw  over  the  machine  when 
set  aside,  to  guard  against  flies  and  other  insects.  This 
will  not  be  in  the  way  when  on  the  stove.  Do  not 
cover  top  of  machine  with  paper  or  a  close  cloth  when 
in  use,  as  it  would  stop  the  hot  air  currents  going 
through  it  and  prevent  its  working  well,  or  at  all. " 

The  use  of  sulphur,  as  suggested  above  for  the 
bleaching  of  the  fruit,  is  frequently  practiced.  If 
carefully  done,  it  gives  excellent  results.  The  fruit  is 
made  more  attractive  in  appearance,  it  keeps  better, 
and  the  flavor  is  unaffected.  Excessive  sulphuring, 
however,  gives  a  less  desirable  color,  and  destroys  the 
flavor  of  the  fruit.  In  extreme  cases  the  fruit  is  ren- 
dered totally  uneatable,  and  even  poisonous. 

2.  Canning. — The  canning  industry  has  enjoyed  an 
unparalleled  development  in  the  United  States  during 


THE   FRUIT  MARKET  39 

the  last  twenty-five  years,  and  more  particularly 
during  the  last  decade.  This  will  appear  from 
certain  figures  given  in  the  Appendix.  The  can- 
ning industry,  proper,  does  not  belong  to  the  fruit 
grower,  however.  In  certain  cases  the  fruit  grower 
plants,  tends,  and  harvests  fruit  especially  for  the 
canning  factory.  In  such  cases  the  cannery  is  to  be 
looked  on  as  the  fruit  market,  and  is  to  be  treated  just 
the  same  as  any  other  fruit  market  under  similar  con- 
ditions. In  a  good  many  instances,  however,  the  can- 
neries are  located  near  large  fruit  markets  (particu- 
larly about  Baltimore),  and  depend  to  a  considerable 
extent  for  their  supply  of  fruit  on  the  waste  from  the 
general  market.  They  take  the  second-class  and 
damaged  consignments  off  the  hands  of  the  commission 
men.  Thus  an  outlet  is  made  for  much  waste  fruit; 
but  this  outlet  is  not  in  the  fruit  grower's  control. 

Home  canning,  although  highly  to  be  recom- 
mended, seldom  reaches  such  proportions  as  to  affect 
the  fruit  market,  even  of  the  individual  who  does  the 
canning.  In  home  canning,  moreover,  the  best  fruit 
is  apt  to  be  selected,  so  that  it  is  no  longer  a  problem 
of  utilizing  wastes.  The  work,  therefore,  has  little 
connection,  direct  or  indirect,  with  the  business  of  fruit 
marketing. 

3.  Other  methods. — Waste  apples  are  sometimes  fed 
to  stock,  especially  to  cows,  sheep,  and  hogs.  It  is 
still  a  question  what  their  feeding  value  is,  though  it 
is  certainly  not  very  great.  It  is  better  to  feed  waste 
fruit  to  stock  than  to  make  no  use  of  it  at  all.  Other 
fruits  besides  apples  are  sometimes  fed  to  stock,  par- 


40        FRUIT   HARVESTING,    STORING,    MARKETING 

ticularly  to  pigs.  It  is  said  that  pigs  will  eat  anything 
but  tomatoes  and  tobacco.  Cider  making,  in  some  cir- 
cumstances, offers  a  more  or  less  profitable  outlet  for 
waste  apples;  and  peaches  occasionally  develop  into 
peach  brandy.  Perhaps  the  best  brandy  made  in  this 
country  is  distilled  from  apricots;  but  taken  altogether, 
the  production  of  brandy  or  other  spirits  from  fruit  in 
America — wine  making  excepted — is  not  important 
enough  to  affect  the  general  fruit  business. 

Wine  making  is  a  subject  by  itself,  and  can  not  be 
treated  here.  Cider  manufacture,  likewise,  should  be 
treated  with  wine  making  rather  than  with  fruit 
marketing. 


PART    TWO 

Picking 


PICKING 


The  marketing  of  fruit  really  begins  with  the  pick- 
ing. In  fact,  a  great  many  buyers  go  to  the  fields, 
bargain  for  the  fruit  on  the  trees,  and  attend  to  the 
picking,  grading,  and  packing  themselves.  Even 
when  the  grower  holds  his  own  fruit  for  a  consider- 
able time  between  picking  and  selling,  his  method  of 
handling  it  in  the  market  must  all  be  foreseen  at 
picking  time,  and  the  picking  must  be  managed  in  a 
way  to  fit  in  with  the  general  plan  of  marketing. 

i.  TIME  To  PICK 

The  perishable  fruits  are  picked  for  market  some 
time  before  they  are  really  ripe.  The  exact  time  can 
be  determined  only  by  experience.  It  will  depend  on 
the  distance  the  fruit  has  to  be  shipped,  on  the  ship- 
ping quality  of  the  variety,  and  on  other  considera- 
tions. Strawberries  are  picked  as  soon  as  they  color. 
Red  raspberries  are  left  till  they  begin  to  soften 
slightly.  Black  raspberries  are  picked  as  soon  as  they 
will  part  from  the  receptacle  on  which  they  grow.. 
Blackberries  and  dewberries  are  usually  picked  as  soon 
as  they  are  evenly  colored.  Gooseberries  are  often,  in 
fact  usually,  picked  while  yet  quite  green.  Currants 
are  allowed  to  color,  but  must  be  picked  before  they 
are  ripe,  especially  if  they  are  to  be  of  any  use  in  jelly 
making — the  end  to  which  they  are  oftenest  destined. 

43 


44        FRUIT   HARVESTING,    STORING,    MARKETING 

Grapes  are  picked  when  they  are  ready,  and  it  takes  a 
man  of  experience  to  tell  when  that  is.  In  the  north- 
ern states,  however,  they  may  be  allowed  to  hang  late 
on  the  vines.  In  some  vineyards  the  later  varieties 
are  habitually  left  out  several  days  after  the  frost  has 
removed  most  of  the  leaves  from  the  vines.  Thus 
they 'get  the  late  autumn  sun,  and  ripen  up  with  a 
sweetness  and  a  perfection  otherwise  unattainable  in 
the  short  northern  season. 

Peaches  and  apricots  are  picked  as  soon  as  they 
show  the  first  traces  of  ripening.  The  well-trained 
picker  tests  each  fruit  by  taking  it  between  his  thumb 
and  fingers,  and  feeling  of  it  with  the  ball  of  his 
thumb.  The  fruit  is  not  squeezed  nor  bruised;  but  if 
it  has  the  faintest  feeling  of  mellowness  its  time  has 
come,  and  the  picker  transfers  it  to  his  basket. 

Cherries  are  picked  just  before  they  ripen,  and  the 
best  test  for  ripeness  is  to  eat  a  few.  After  one  gets 
the  standard  fixed  in  his  mind  by  this  simple  and 
effective  test  he  can  tell  by  the  color  of  the  fruit 
whether  it  is  at  the  desired  stage  or  not. 

Plums  will  bear  picking  when  decidedly  green — at 
least,  many  plums  will,  the  Japanese  varieties  in  par- 
ticular. If  they  are  destined  for  a  near-by  market  they 
can  be  allowed  to  get  fairly  ripe,  and  in  nearly  all  cases 
they  should  be  allowed  to  hang  as  long  as  possible, 
except  when  they  are  wanted  for  jelly  making.  Most 
of  the  Japanese  plums  and  some  others  ripen  very 
nicely  after  picking,  and  they  may  be  kept  for  three 
or  four  weeks  even  in  a  moderately  cool,  dark  place,  and 
come  out  ripe,  juicy,  and  fit.  In  extreme  cases  they 
can  be  kept  considerably  longer.  Some  of  the  native 


PICKING  45 

plums,  like  Wildgoose  and  Pottawattamie,  are  apt  to 
break  their  skins  when  overripe,  and  additional  pre- 
cautions have  to  be  observed  to  pick  such  varieties 
sufficiently  green. 

Pears  are  usually  taken  from  the  tree  before  they 
are  ripe,  and  are  stored  in  a  moderately  cool,  dark 
place  to  ripen.  They  should  not  be  piled  up  too 
deeply.  For  marketing  it  is  probably  best  to  pack 
them  temporarily  in  boxes  and  baskets  convenient  for 
handling.  In  case  they  are  to  go  to  market  soon  they 
may  even  be  packed  directly  into  the  permanent  boxes 
or  baskets,  and  these  packages  may  be  placed  in  the 
storage  room.  Aside  from  the  Kieifers  and  the  Cali- 
fornia fruit,  the  pear  business  is  so  small  in  this  country 
that  no  satisfactory  system  of  handling  it  has  been 
worked  out. 

Apples  are  practically  never  allowed  to  ripen  fully 
on  the  trees.  Many  early  apples,  especially  from 
southern  orchards,  are  sent  to  market  before  they  are 
full  grown  and  while  the  seeds  are  quite  white.  Sum- 
mer and  early  fall  apples  are  always  sold  considerably 
on  the  green  side.  L,ate  keeping  varieties  do  not  really 
ripen,  of  course,  till  January  or  March,  as  the  case 
may  be,  but  they  are  ready  to  pick  just  about  the 
time  the  frost  begins  to  thin  the  foliage  visibly  on  the 
trees.  Certain  varieties,  Spy  in  particular,  are  left 
hanging  late,  even  after  the  leaves  have  mostly  fallen 
and  until  night  frosts  are  decidedly  sharp.  Farneuse 
and  apples  of  that  type  require  to  be  picked  relatively 
early.  When  they  begin  to  fall  from  the  trees  picking 
time  has  come.  The  poorer  specimens  naturally  fall 
earliest  from  trees  of  all  varieties,  and  by  watching 


46        FRUIT   HARVESTING,    STORING,    MARKETING 

the  windfalls  the  orchardist  can  tell  better  than  in  any 
other  way  when  the  picking  is  beginning  to  be  pressing. 

II.    PICKING   RECEPTACLES 

Strawberries  are  usually  picked  into  the  quart 
boxes  in  which  they  are  shipped.  In  case  they  are  to 
be  sorted  the  quart  cups  may  still  be  used  for  picking. 
Six  or  eight  of  these  are  held  in  a  carrier,  and  a 
carrier  is  given  to  each  picker.  Raspberries,  black- 
berries, gooseberries,  currants,  etc.,  are  commonly 
handled  in  much  the  same  way.  However,  all  such 
berries  as  are  solid  enough  to  bear  handling  and  some 
pouring  may  be  picked  into  any  convenient  basket, 
and  are  then  transferred  to  the  shipping  packages  at 
the  sorting  table  or  in  the  packing  shed.  Cherries, 
peaches,  and  plums  are  either  picked  directly  into  the 
shipping  packages,  or  are  put  into  convenient  baskets 
and  brought  to  the  sorting  table.  Whether  a  man 
adopts  the  one  plan  or  the  other  depends  largely  on 
the  help  he  has  in  picking.  If  the  fruit  runs  fairly 
even  and  the  pickers  are  competent  to  do  the  grading, 
the  two  operations  can  usually  be  advantageously  com- 
bined. In  case  the  pickers  can  not  be  trusted  to  grade 
and  pack  the  fruit,  it  is  evident  that  the  pickers' 
packages  must  be  delivered  at  a  sorting  table,  where 
the  fruit  is  graded  and  repacked. 

Apples  are  always  picked  clean  off  the  tree  as  the 
work  goes  on,  except  in  case  of  summer  apples,  which 
should  be  harvested  in  successive  pickings.  Some 
pickers  prefer  to  pick  into  a  half -bushel  basket,  which 
should  be  lined  with  burlap  or  sacking  to  prevent 
bruising  the  fruit.  Other  pickers  prefer  to  use  a  sack 


PICKING  47 

which  is  slung  over  the  shoulders.  When  baskets  are 
used  the  bails  are  provided  with  stout  bent  iron  hooks, 
something  like  a  letter  S,  except  that  the  lower  curl  is 
closed  about  the  basket  handle  to  keep  it  from  coming 
off.  The  upper  crook  is  made  large  enough  to  go  over 
an  ordinary  branch,  and  this  allows  the  picker  to  hang 
his  basket  securely  within  his  reach,  while  he  works 
among  the  branches  with  both  hands.  Ropes  or  straps 
are  usually  provided  for  letting  the  baskets  down  from 
the  trees  and  pulling  them  up  again. 

Some  apple  growers  pour  the  fruit  from  the  picking 
baskets  directly  upon  the  sorting  table,  packing  the 
apples  immediately.  Others  put  the  fruit  in  piles  or 
windrows  on  the  ground  to  be  handled  later.  Still 
others  empty  the  fruit  temporarily  into  barrels,  which 
are  hauled  to  the  packing  shed,  where  the  grading  and 
packing  are  done  at  convenience.  Each  man  should 
adopt  that  method  which  best  suits  his  circumstances. 
Aside  from  personal  preference  and  local  convenience, 
one  way  is  just  as  good  as  the  other. 

•III.  STEMS   ON   OR   OFF 

Some  fruits  are  to  be  picked  with  stems  attached, 
others  are  taken  without  the  stems.  The  reasons 
which  make  the  one  method  or  the  other  desirable  in 
each  case  vary  considerably.  Cherries  and  plums  are 
picked  with  the  stems  for  two  reasons:  first,  the  re- 
moval of  the  stem  allows  the  juice  to  escape,  moisten- 
ing the  package,  and  allowing  decay  to  begin;  and, 
second,  the  stems  help  to  pack  the  fruit  safely  into  the 
basket  or  cup.  The  stems  act  like  so  much  excelsior 
or  other  packing  material,  preventing  the  soft  fruits 


48        FRUIT   HARVESTING,    STORING,    MARKETING 

from  squeezing  one  against  the  other.  Apples  are 
picked  with  stems  on  largely  for  the  sake  of  looks,  but 
partly  also  because  the  removal  of  the  stem  may  give 
a  chance  for  decay  to  begin. 

The  following  schedule  shows  which  fruits  are 
usually  picked  with  stems  on  and  those  which  are 
usually  removed  from  the  stem.  There  are  some  ex- 
ceptions to  this  classification,  but  they  are  local  and 
unimportant: 

Picked  with  stems  on  Picked  with  stems  off 
Strawberry                 Plum  Raspberry 

Gooseberry  Pear  Peach 

Currant  Apple  "  Apricot 

Grape  Quince  Blueberry 

Cherry  Persimmon  Juneberry 

IV.    CONVENIENCES   AND   INCONVENIENCES 

In  all  the  European  books  on  horticulture,  and 
consequently  in  all  the  early  American  works,  there 
are  described  various  fruit  pickers.  These  usually 
consist  of  long  poles  surmounted  with  some  contriv- 
ance for  pinching,  twisting,  or  cutting  off  the  fruit, 
and  with'  a  receptacle  for  catching  if.  Such  things 
are  merely  curiosities  on  a  practical  modern  fruit  farm. 
There  is  no  need  to  describe  any  of  them  here. 

Picking  shears  are  used  in  gathering  grapes.     The 

form  most  popular 
in  this  country  is 
here  illustrated. 
These  can  be 
bought  of  any  deal- 

FIG.    7-P1CKING    SHEARS    FOR    GRAPES       ^     ln    horticultural 
AND   OTHER   FRUITS  SUppHeS,     and     COSt 


PICKING  49 

about  75  cents  to  $1.00  at  retail.  Another  pair  of 
scissors,  somewhat  different,  and  also  shown  in  the 
illustration,  is  used  for  trimming  the  bunches  of 
grapes  when  they  are  packed  into  the  baskets  for 
market. 

Similar  scissors  can  be  advantageously  employed  in 
picking  currants  when  they  are  to  be  nicely  packed 
for  a  good  market. 

Occasionally  one  will  find  illustrated  and  described 
some  so-called  fruit-picking  machines.  For  the  most 
part  these  are  even  less  worthy  of  description  than  the 
pole-pickers  just  referred  to.  They  are  usually  some 
kind  of  a  mechanical  compromise  between  shaking  the 


FIG.    8 — SHEARS    FOR   TRIMMING    FRUIT 

fruit  off  the  tree  and  picking  it  by  hand.  The  typical 
fruit-picking  machine  consists  of  a  considerable  spread 
of  canvas  stretched  on  a  frame  and  mounted  on  a 
wheelbarrow.  The  canvas  is  arranged  somewhat  in 
the  form  of  a  broad-flaring  funnel.  The  apples,  or 
pears,  or  plums  are  shaken  onto  this  canvas  and  roll 
toward  the  center,  where  there  is  sometimes  a  hole 
through  which  they  pass  into  a  basket.  The  use  of 
such  machines  is  to  be  strongly  deprecated.  The  only 
way  to  pick  fruit  is  by  hand.  Certain  exceptions 
should  be  made  to  this  rule  for  fruit  picked  for  canning 
factories  and  drying  houses.  Mechanical  pickers  may 


50       FRUIT   HARVESTING,    STORING,    MARKETING 


K1G.  9 — A  HANDY  HOME-MADE  ORCHARD  WAGON 

be  used  to  advantage  in  this  work,  but  for  the  most 
part  they  have  not  been  found  very  desirable. 

It  may  be  said  in  passing  that  it  is  still  the  practice 
in  certain  belated  neighborhoods  to  gather  fruit  by 
shaking  it  off  the  trees  and  picking  it  up  from  the 
ground.  There  is  no  need  of  arguing  against  such  a 
way  of  doing  things.  As  soon  as  this  fruit  is  taken  to 
the  open  market  the  fruit  buyer  will  furnish  the  most 
emphatic  of  arguments  against  it.  Such  fruit  will  not 
ship,  will  not  keep,  and  will  not  sell.  It  is  fit  only  for 
immediate  home  consumption  or  for  sale  in  remote 
country  markets  where  there  is  no  business  in  fruits. 

In  picking  tree  fruits  ladders  of  some  sort  are 
usually  desirable  or  necessary.  For  trees  of  moderate 
size,  such  as  most  plums  and  peaches,  a  tall,  light 
step-ladder  is  usually  best  and  most  convenient.  This 
should  be  made  with  three  legs,  and  not  with  four,  as 


PICKING  51 

step-ladders  are  usually  made.  A  three-legged  ladder 
will  stand  almost  anywhere  it  is  put,  whereas  a  four- 
legged  ladder  will  stand  firmly,  hardly  anywhere  in  the 
field.  For  tall  trees  a  light  ladder  made  in  the  ordinary 
fashion  is  better  than  a  step-ladder.  This  can  be 
leaned  against  the  branches  on  the  outside  of  the 
tree. 

A  low  wagon  with  the  trucks  arranged  to  turn 
shortly  is  very  desirable  in  handling  all  sorts  of  fruit 
in  the  field.  It  is  valuable  in  the  strawberry  field  and 
indispensable  in  the  orchard.  The  low  trucks  ad- 
vertised in  agricultural  papers  are  specially  suited 
to  this  sort  of  work.  A  good  substitute  made  from 
the  trucks  of  an  abandoned  horse  power  is  shown  in 
Fig.  9.  Another  way  of  making  up  a  handy  wagon 
for  handling  fruit  is  shown  in  Fig.  10.  Any  handy 
man  about  the  farm  can  readily  arrange  something 
of  this  sort.  I  have  seen  an  old-fashioned  stone-boat 
used  to  great  advantage  in  hauling  in  apple  barrels 
from  the  orchard. 


FIG.    10— 'ORCHARD    WAGON    MADE   ON   ORDINARY   WAGON 
TRUCKS 


52        FRUIT   HARVESTING,    STORING,    MARKETING 
V.    MANAGING   PICKERS 

The  management  of  pickers  sometimes  becomes  a 
serious  and  complicated  problem,  particularly  in  han- 
dling such  fruits  as  strawberries,  cranberries,  etc.  In 
neighborhoods  where  fruit  is  grown  extensively  these 
methods  have  been  pretty  well  worked  out,  and  in 
many  instances  have  become  matters  of  custom.  There 
are  many  schemes  in  use,  but  they  may  all  be  reduced 
to  three  general  forms,  somewhat  as  follows  : 

i .  The  day-book  system.  —  In  following  this 
method,  the  poorest  one  of  all,  the  proprietor,  over- 
seer, or  foreman  merely  keeps  a  memorandum  in  his 
day-book,  showing  what  each  picker  has  done.  Bach 
picker's  name  is  written  at  the  top  of  the  page,  and 
the  successive  days'  pickings  are  entered  below.  A 
record  then  takes  some  such  simple  form  as  this  : 

SARAH    FORBES 

May   20 15    quarts 

"21 21         " 

"23 35 

"24 30         " 

14     25 40        " 

"      26  ........  17 

158    quarts 

Where  less  than  a  dozen  pickers  are  employed, 
where  the  same  pickers  return  day  after  day,  and 
where  payment  is  made  as  often  as  once  a  week,  this 
system  may  be  satisfactory.  Pickers  are  always  prone 
to  be  dissatisfied  with  the  account  kept  by  the  fore- 
man, however,  so  that  some  system  which  throws  the 
responsibility  for  errors  more  upon  the  picker  himself, 


PICKING 


53 


E.  L.  DOTY. 


A  A 


^  ILION,  N.  Y. 


while  at  the  same  time  protecting  the  employer*,  is 
generally  preferable. 

2.  The  check   system. — Following  this  method  the 
foreman    issues    a    check    to 

each  picker  for  the  number  of 

quarts,     baskets,      or     other 

packages  picked.     The  check 

is  exchanged  for  the  baskets, 

as  soon  as  they  are  picked,  at 

the   moment   when    they    are 

delivered     to     the     foreman. 

This   check   is   commonly   printed    essentially  in  the 

form  shown   in    Fig.   n,  which   was   engraved   from 

a   picker's   check  used  on    a    New   York  strawberry 

farm.     The  figure  shows  the  number  of  quarts  picked, 

and  the  foreman  has  tickets  bearing  various  numbers, 

such  as  are  likely  to  be  needed.     On  pay  day  these 

checks  are  delivered  by  the  picker  and  redeemed  by 

the  employer. 

3.  The  punch-card  system. — This  is  probably,  all 
things  considered,  the  best  method   in   general   use. 


FIG.  ii  —  PICKER'S  CHECK 


ffl 


) 

||  This  Ticket  represents  100  Quarts  when  all  1 
||  figures  are  punched  out.  || 

2|2|2|2|2|2|2     |     2     | 

2     |  .2 

1 

H 
H 

D 

1    |    1    |    1    I    I    |-1    I    1    1    1    1    '    1    *        * 

1  -1    1 

BERRY  PICKER'S  TALLY  TICKE1 

r. 
189^ 

Strawberry  Hill  Mexico  N  Y 

I  will  pay  on  demand  in  cash,  at  the  rate  of.  

cents 
for 

picking  berries  in  nice  order. 
ROWS  ASSIGNED,  

2|2|2|2|2|2|2J2| 

2     |     2 

|  4  |  4  |  4  |  4     4  |  4  |  4  \  4  \  4     4 

1  4     4 

KIG.    12 — DAVIS*    PUNCH    CARD 


54        FRUIT   HARVESTING,    STORING,    MARKETING 

Bath  picker  is  provided  with  a  printed  punch  card, 
which  is  usually  either  written  with  the  picker's  name 
or  punched  with  his  number.  Along  the  margins  of 
the  card  various  numbers  are  printed,  and  these  are 
punched  with  a  conductor's  punch  by  the  foreman 
as  the  baskets  are  delivered.  Each  picker  retains  his 
own  punch  card  all  the  while,  and  is  solely  responsible 


-   5 

S 

j.     |      f     '•;::::  M 

(S 

f 

- 

«    K 

1 

;    ;    ;    i    ;    ;    i    i    i  - 

55 

5 

G 

to 

CO 

>  |  40  |  SO  |  60  |  70 

1  4  1  5  h  6  1  7  1 

Strawberry  Hill  Frait  Farm  Berry  Ticket. 

I  agree  to  pay  at  end  of  season  to  the  picker 
whose  number  appears  hereoa,  subject  to,  Rules 
on  Back,  the  amount  punched  out  oh-this  card. 
No  Transfer. 
CEO.  A.  DAVIS,  Pro. 

|  ,24  |  25  |  2B  !  27  | 

s 

-4 

v:  - 

DKTE. 

,00      g 

— 

:       :       ',       :       :       :       '•       '•'      '•  .  •• 

S 

£ 

~ 

— 

1 

:        .         .... 

"~ 

— 

f   8 

OS 

— 

=?  ,8 

J? 

S 

8 

5 

1 

FIG.    13 — ANOTHER   FORM    OF    PUNCH    CARD    USED   BY 
MR.    DAVIS 


for  it.  In  some  fields  it  is  customary  to  issue  a  fresh 
card  every  morning.  In  other  places  the  cards  and 
the  work  are  of  such  a  nature  that  the  same  card  will 
record  the  pickings  for  several  days  or  for  a  whole 
week. 

Without  presuming  to  offer  any  new  scheme,  we 
may  point  out  that  none  of  these  systems  is  perfect. 
If  some  device  could  be  arranged  whereby  the  foreman 
and  the  picker  could  quickly  secure  duplicate  records 
of  each  parcel  of  fruit  delivered  it  would  come  nearer 
the  ideal  system.  Something  like  a  railway  train  con- 
ductor's cash-fare  ticket  might  answer.  This  would 


PICKING 


55 


require  to  be  furnished  with  three  sets  of  numbers: 
one  to  give  the  picker's  number,  one  for  the  date,  and 
one  for  the  number  of  quarts  or  baskets  delivered. 
This  would  be  somewhat  complicated,  since  it  would 
require  three  punchings  and  the  removal  of  the  picker's 
duplicate  slip  for  each  delivery  of  packages.  Still  this 
system  might  be  adapted  to  suit  certain  circumstances 
very  nicely. 

It  ought  to  be  remarked  that  frequent  pay  days 


t  f  f  t  t  f 


t_  f    f    tfi.f !  f    f 


SIMPSON'S  IMPROVED  TALLY  SYSTEM 

For  Tallying  Berries,  Hops,  Milk,  Etc. 
6EO.  W.  SIMPSON,  1 78  E.  FIR  H  ST.,  OSWEGO,  N .  Y. 

Mmjrtgbtod  ud  fay  dopltaMton  «t  -~ 
r  £ UJ  OtlMTBlunirr,  I. »n  Infrin 
or  ulnf  MUM  witkoot  .nlhoritjr, 


u 


FIG.    14 — SIMPSON'S    PUNCH    CARD 

are  very  desirable,  no  matter  what  system  of  accounting 
is  followed.  The  opportunities  for  losing  tickets  or 
for  making  various  mistakes  are  so  numerous  that 
every  occasion  should  be  taken  for  preventing  such 
difficulties.  With  pay  day  coming  as  often  as  once  a 
week  mistakes  can  be  more  easily  discovered  and  recti- 
fied. If  payment  can  be  made  at  the  end  of  every 
day  it  is  still  better.  The  memory  of  the  foreman  and 
of  the  picker,  taken  jointly,  is  worth  something  then. 
Apple  pickers  usually  work  by  the  day,  and  peach 
and  plum  pickers  often  do.  In  such  circumstances 


56        FRUIT   HARVESTING,    STORING,    MARKETING 

the  foreman  merely  keeps  account  of  the  time.  Apples 
are  sometimes  picked  by  the  barrel,  however,  and  in 
that  case  it  is  best  simply  to  furnish  each  picker  with 
a  piece  of  chalk,  directing  him  to  mark  his  number 
on  each  barrel  picked.  When  the  barrels  are  hauled 
into  the  packing  or  storage  shed  the  foreman's  account 
can  then  be  made  up  from  the  numbers.  When  apples 
or  pears  are  picked  by  the  bushel,  by  the  basket,  or  in 
any  similar  way,  the  record  may  best  be  kept  by  one 
of  the  systems  described  above. 

In  the  management  of  pickers  it  will  be  found  of 
the  utmost  importance  to  assign  each  one  to  a  given 
row  or  tree,  and  require  him  to  pick  it  clean.  All  sorts 
of  serious  difficulties  arise  if  the  least  neglect  of  this 
precaution  is  allowed. 


PART    THREE 

Grading  and  Packing 


*</ 


.-  L 


GRADING   AND   PACKING 


It  would  be  hard  to  over-emphasize  the  importance 
of  grading  fruit  for  market.  Grading  is  something 
which  can  not  be  overdone.  The  more  rigid  the  gra- 
ding the  better  it  pays.  Careless  and  un thoughtful 
fruit  men  often  think  that  they  can  not  afford  to  take 
great  pains  in  sorting,  except  they  secure  thereby  an 
extra  select  grade  of  fruit  for  which  they  can  com- 
mand a  fancy  price.  Because  apples  were  abundant 
and  low  in  price  in  1896  many  growers  thought  they 
could  not  afford  to  sort  them  carefully  ;  but  in  every 
case"  events  proved  that  the  man  who  most  rigidly 
graded  his  apples  was  the  only  one  who  made  any- 
thing from  his  sales. 

I  have  heard  Mr.  J.  H.  Hale  give  his  experience  in 
handling  muskmelons.  He  had  some  growing  in  his 
Georgia  peach  orchards  when  they  were  a  drug  in  the 
northern  markets ;  yet  by  throwing  away  three-quar- 
ters of  the  entire  crop  he  was  able  to  realize  a  hand- 
some profit  out  of  the  other  one-fourth,  consisting  only 
of  fancy  melons.  A  shrewd  student  of  mine  who 
earned  his  way  through  college  made  a  part  of  his 
money  by  strawberry  growing.  He  sold  his  berries  at 
home  in  a  little  country  village.  When  strawberries 
were  selling  at  twelve  and  a  half  cents  a  quart  he 

59 


60       FRUIT  HARVESTING,    STORING,    MARKETING 

sorted  his  product  into  two  grades,  and  sold  the  first 
grade — something  over  half  the  crop — at  twenty  cents 
a  quart,  and  the  second  grade  at  ten  cents.  This  left 
him  a  handsome  margin  for  his  sorting. 

I.    THE   PRACTICE   OF   GRADING 

Most  fruit  is  practically  unsaleable  without  sorting, 
and  the  better  it  is  sorted  the  better  it  sells. 

Frequently  the  sorting  of  fruit  consists  merely  in 
removing  unmarketable  specimens.  It  is  seldom  prac- 
ticable to  divide  a  picking  of  strawberries,  berry  by 
berry,  into  two  grades,  as  my  student  friend  did  it, 
and  I  never  knew  of  blackberries  or  gooseberries 
being  picked  over  by  hand  in  that  way.  Bad  speci- 
mens should  always  be  removed,  however,  and  the 
best  way  to  do  this  is  not  to  pick  them. 

Grapes  are  generally  sorted  (at  least,  for  the  better 
class  of  trade) ,-  the  work  being  done  in  the  packing 
shed  when  the  fruit  is  put  into  the  baskets.  A  pair 
of  slim  scissors,  made  for  the  purpose,  is  used,  and  all 
bad  or  broken  berries  are  trimmed  out. 

Most  fruits  which  are  handled  on  a  large  scale, 
such  as  apples,  pears,  peaches,  oranges,  etc.,  are  sub- 
jected to  a  more  complicated  process  of  grading.  Two 
or  three,  or  even  four  or  five,  grades  are  made  from 
the  crop  from  the  same  trees.  It  is  customary  to 
divide  apples,  for  example,  into  first  grade  (often 
called  "selects"),  second  grade  (usually  called 
"firsts,"  "XX,"  or  even  "XXX,"),  and  culls 
(which  in  years  of  scarcity  go  to  market  as  "sec- 
onds"). 


GRADING   AND   PACKING  6l 

II.    WHAT   IS   FIRST-GRADE   FRUIT? 

Occasionally  some  one  gets  up  an  argument  over 
what  should  constitute  a  first-grade  apple,  peach,  or 
pear ;  and  from  time  to  time  some  well-meaning  com- 
mittee of  some  horticultural  society  seeks  to  define 
specimens  of  the  first,  second,  and  third  grade.  In 
the  market  sense,  however,  such  a  thing  as  a  first-grade 
apple  or  peach  does  not  exist.  The  simple  reason  is 
that  no  marketman  buys  a  single  apple  or  peach.  In 
the  fruit  market  fruit  is  handled  only  in  the  original 
packages.  First-grade  apples  means  a  package  of 
apples  of  the  first  quality  ;  but  a  single  apple  which 
would  be  properly  placed  in  one  package  of  first-class 
apples  might  be  below  standard  in  another  package  of 
first-class  apples.  It  would  be  possible  to  take  two 
packages  of  first-grade  apples,  and  simply  by  mixing 
them  to  make  two  packages  of  second-grade  apples. 
In  the  same  way  it  is  possible,  by  careful  grading, 
sometimes  to  make  two  barrels  of  first-grade  apples 
out  of  two  barrels  of  seconds.  I  am  assured  that 
many  commission  men  make  good  profits  out  of  the 
careless  customers  by  doing  just  such  things  as 
these. 

In  other  words,  the  terms  "  select,"  "  first  grade," 
4 '  second  grade, ' '  etc. ,  are  entirely  relative.  They  do 
not  refer  to  any  absolute  qualities  of  size,  form,  or 
color.  The  National  Apple  Shippers'  Association, 
however,  has  adopted  a  definition  for  the  different 
grades.*  Even  this  definition,  it  will  be  seen,  is  largely 


*  The  rules  for  the  grading  of  apples,  as  adopted  by  the  National  Apple 

Shippers'  Association  in  a  resolution  passed  August  3,  1900,  are  as  follows: 

"  The  standard  for  size  for  No.  i  apples  shall  not  be  less  than  2%  inches 


62        FRUIT   HARVESTING,    STORING,    MARKETING 

relative,  and  furnishes  only  an  apparent  contradiction 
of  the  generalization  here  set  forth. 

Three  considerations,  all  more  or  less  relative, 
chiefly  govern  the  grading  of  fruit.  These  are  (i) 
uniformity,  (2)  freedom  from  injury,  (3)  agreement 
with  the  mark.  First-grade  fruit  must  be  uniform  in 
size,  color,  and  shape.  Uniformity  in  size  is  far  more 
important  than  mere  bigness — in  fact,  overgrown 
fruits  are  rarely  in  demand.  This  is  why  an  apple 
which  would  be  admitted  to  the  first  grade  in  one  lot 
would  have  to  go  with  the  second  grade  in  another 
lot.  This  requirement  of  uniformity  is  the  one  chiefly 
to  be  considered  in  handling  fruit.  Until  one  learns  to 
disregard  the  individual  specimen  and  look  at  the 
package  as  a  whole  he  is  not  competent  to  grade 
fruit. 

Fruit  of  the  first  grade  (or  "selects")  must  also 
be  free  from  bruises,  insect  injuries,  and  all  other 
defects.  Many  persons  imagine  this  to  be  the  princi- 
pal consideration  in  sorting;  but,  important  as  it  is,  it 
stands  second  always  to  uniformity.  Where  grading 
is  very  careful  all  injured  specimens  are  excluded  from 
the  second  grade  as  well  as  from  the  first.  For 


in  diameter,  and  shall  include  such  varieties  as  the  Ben  Davis,  Willow 
Twig,  Baldwin,  Greening,  and  other  varieties  kindred  in  size.  The 
standard  for  such  varieties  as  Romanite,  Russet,  Winesap,  Jonathan, 
Missouri  Pippin,  and  other  varieties  kindred  in  size  shall  not  be  less  than 
•2%  inches.  And,  further,  No.  i  apples  shall  be  at  time  of  packing  prac- 
tically free  from  the  action  of  worms,  defacement  of  surface,  or  breaking 
of  skin;  shall  be  hand-picked  from  the  tree,  a  bright  and  normal  color, 
and  shapely  form. 

"  No.  2  apples  shall  be  hand-picked  from  the  tree;  shall  not  be  smaller 
than  25^  inches  in  diameter.  The  skin  must  not  be  broken  or  the  apple 
bruised.  This  grade  must  be  faced  and  packed  with  as  much  care  as  No.  i 
fruit." 


GRADING   AND   PACKING  63 

instance,  some  successful  apple   shippers  make    four 
grades,  about  as  follows: 

1.  * '  Selects. ' ' — Extra  fine  specimens  only;  uniform 
in  size,  color,  and  form,  and  without  blemish. 

2.  "Firsts" — Good    fruits,    but   not   so    fine    as 
' '  selects  ' ' ;  uniform  in  size,  color  and  form,  and  prac- 
tically free  from  scab,  insect  injury,  or  other  defect. 

3.  "Seconds." — Mostly  good,  eatable  fruit,    fairly 
uniform,  and  not   conspicuously   marked  by   insect, 
fungus,  or  other  damage. 

4.  "  Culls." — These  usually  go  to  the  cider-mill, 
the  dry-house,  or  the  cattle-pen. 

First-grade  fruit,  furthermore,  must  be  true  to  the 
mark  on  the  package.  If  the  mark  specifies  Klberta 
the  peaches  inside  must  be  Klbertas,  and  must  look 
like  Elbertas.  They  must  conform  to  the  accepted 
type  of  the  variety  named.  Burbank  and  Chabot 
plums  may  be  of  the  same  size,  and  they  may  look 
very  much  alike,  but  they  must  not  be  mixed  together; 
and  a  basket  of  Burbanks  must  not  be  labeled  Chabot. 

III.    THE   DESIGNATION   OF   GRADES 

The  terms  by  which  the  various  grades  of  fruit  are 
designated  are  not  well  fixed  nor  generally  under- 
stood ;  in  fact,  the  very  opposite  is  the  case.  Mr. 
A.  W.  Grindley,  agent  of  the  Canadian  government 
in  Liverpool,  tells  me  that  the  marks  which  appear  on 
fruit  barrels  shipped  there  from  Canada  and  the  United 
States  are  of  the  most  diverse  and  confusing  nature. 
First-quality  fruit  may  be  marked  simply  "XX,"  or 
it  may  be  "XXX,"  or  "XXXX,"  or  even  more; 


64        FRUIT    HARVESTING,    STORING,    MARKETING 

and  Mr.  Grindley  assures  me  that  he  saw  one  consign- 
ment of  Canadian  apples  arrive  on  the  Liverpool  docks 
marked  with  a  row  of  eighteen  X's — and  they  weren't 
very  good  apples  either  ! 

It  is  customary  to  call  the  first  grade  of  all  sorts  of 
fruit  ' '  select, "  ' '  extra, "  or  "  extra  select, "  or  to 
brand  it  with  as  many  X's  as  the  shipper  sees  fit. 
There  is  even  less  agreement  in  the  use  of  the  X's, 
however,  than  in  the  use  of  the  terms  just  mentioned. 
The  next  grade  below  ' '  select, "  ' '  extra, "  or  ' '  extra 
select, ' '  is  usually  called  ' '  firsts, "  "  A  i , "  or  is  desig- 
nated by  one  or  two  X's  less  than  the  ' '  selects  ' '  of  the 
same  shipper.  The  third-grade  fruit  may  go  into  the 
market  marked  * '  seconds, ' '  but  it  is  more  likely  to  be 
marked  "  X  "  or  ' '  XX  " ;  or  if  the  second  grade  is 
marked  * '  A  i  "  the  third  grade  is  simply  "  i . " 

Some  attempt  has  recently  been  made  in  Canada  to 
secure  a  uniform  system  of  grading  and  marking,  es- 
pecially of  fruit  for  export.  The  system  of  marks 
proposed  by  the  Ontario  Fruit  Growers'  Association 
is  as  follows:  * 

(1)  X  A  No.  i.     Sound   apples   or  pears  of  uni- 
formly large  size  and  high  color  for  the  variety  named, 
of  normal  form;   at  least  ninety  per  cent   free   from 
worm  holes,  scabs,  or  other  defects. 

(2)  A  No.  i.     Sound   apples   or   pears   of  nearly 
uniform  size  and  good  color  for  the  variety  named,  of 
normal  form;  at  least  ninety  per  cent  free  from  worm 
holes,  scabs,  or  other  defects. 

(3)  No.  i.     Sound  apples  or  pears  of  fairly  uni- 

*  The  law  recently  passed  by  the  Canadian  Parliament  covering  this 
point  is  given  in  full  in  the  Appendix. 


GRADING   AND   PACKING  65 

form  size;  at  least  eighty  per  cent  free   from  worm 
holes,  scabs,  or  other  defects. 

(4)  No.  2.  Apples  or  pears  that  are  disqualified 
from  being  classed  under  any  of  the  aforementioned 
grades,  but  which  are  useful  for  culinary  purposes, 
and  not  less  than  two  inches  in  diameter. 

IV.     SORTING  TABLES 

For  grading  fruits  some  kind  of  a  sorting  table  is 
usually  best.  The  size  and  character  of  this  sorting 


FIG.  15 — APPLE  SORTING  TABLE. 

table  are  determined  by  the  kind  and  quantity  of  fruit 
to  be  handled,  and  somewhat  by  other  and  more  local 
circumstances.  The  larger  the  package  to  be  filled 
the  larger  the  table  should  be.  As  a  general  rule, 
subject  to  some  exceptions,  it  may  be  said  that  the 
sorting  table  should  be  large  enough  to  hold  at  once, 
and  to  display  within  reach  of  the  man  who  grades, 
enough  fruit  to  fill  three  packages.  An  apple  sorting 
table,  for  instance,  should  be  roomy  enough  so  that 


66        FRUIT   HARVESTING,   STORING,    MARKETING 

three  barrels  of  apples  can  be  spread  out  on  it  at  once. 
Under  no  circumstances  should  it  hold  less  than  two 
barrels.  No  man  can  make  even  grades  with  less 
fruit  before  him,  especially  when  there  is  much  varia- 
tion in  the  stock  handled.  For  sorting  grapes, 
peaches,  and  plums  a  considerably  smaller  table  will 
do.  If  only  one  person  is  employed  at  this  part  of  the 
work,  any  small  table  may  be  used  with  a  strip  two  to 
four  inches  high  running  round  to  keep  the  fruit  from 
rolling  off.  If  a  large  quantity  of  fruit  is  to  be 
handled,  a  long  running  table  is  demanded.  This 
may  conveniently  slope  slightly  toward  the  sorters. 
The  sorters  may  stand  or  be  seated  in  a  row  at  one 
side  of  this  running  table,  while  the  fruit  and  pack- 
ages are  delivered  to  them  from  the  other  side. 

The  ingenuity  of  the  manager  must  be  chiefly 
depended  on  to  make  a  sorting  table  to  suit  the  par- 
ticular circumstances  of  any  time  and  place ;  but  the 
fact  must  not  be  overlooked  that  a  good  sorting  table, 
properly  adapted  to  the  work  in  hand,  is  one  of  the 
most  efficient  helps  to  economical  and  successful  fruit 
handling. 

V.    GOOD  JUDGMENT  IN   GRADING 

The  work  of  grading  naturally  requires  good  judg- 
ment based  on  long  experience.  The  man  who  grades 
the  fruit  occupies  the  most  responsible  position  in  the 
organization  of  the  fruit  farm,  next  to  the  manager 
himself.  On  fruit  plantations  of  moderate  size  the 
manager  often  does  the  grading  with  his  own  hands. 
For  the  sake  of  the  supreme  requirement — uniformity 
— it  is  evidently  desirable  also  that  the  work  of  grading 


GRADING  AND  PACKING  67 

shall  come  as  nearly  as  possible  under  the  eye  of  a 
single  person.  If  one  man  can  handle  all  the  fruit 
the  sorting  should  be  entrusted  to  him  alone,  and  he 
should  be  as  nearly  an  expert  as  can  be  found.  Under 
any  circumstances  as  few  graders  should  be  employed 
as  possible.  It  is  especially  undesirable  to  have  a 
picking  gang  of  five  or  six  persons  who  are  always 
"  trading  jobs  "  with  one  another. 

When  large  quantities  of  fruit  are  to  be  handled 
into  small  packages  girls  are  often  employed.  This  is 
done  for  cheapness'  sake,  and  may  or  may  not  result 
in  poorer  grading.  Girls  are  usually  hired  to  sort  and 
pack  grapes,  and  Mr.  Hale  employs  girls  for  packing 
peaches.  In  all  such  cases,  of  course,  the  packing  is 
done  under  the  immediate  supervision  of  an  experi- 
enced foreman,  who  sees  that  the  grading  is  properly 
attended  to. 

Grading  by  machinery  has  been  resorted  to  in  some 
cases,  especially  with  apples  and  peaches,  and  mechan- 
ical graders  are  occasionally  offered  for  sale.  They 
are  not  to  be  recommended,  however.  Grading  is 
chiefly  a  matter  of  judgment,  and  a  machine  has  no 
judgment. 

VI.    FIUJNG  THE    PACKAGE 

The  manner  in  which  the  fruit  is  put  into  the 
package  is  a  matter  of  some  consequence.  The  per- 
fect arrangement  of  California  fruits  into  the  packages 
does  much  to  make  the  goods  attractive  and  to  expe- 
dite sales.  Even  strawberry  and  blackberry  boxes  may 
be  advantageously  faced  if  a  good  grade  of  fruit  is 
going  to  a  good  market. 

Apples  in  this  country  are  habitually   faced  at 


68        FRUIT   HARVESTING,    STORING,    MARKKTING 

both  ends  of  the  barrel.  The  empty  barrel  is  placed 
head  down  in  front  of  the  packer.  A  layer  of  good 
specimens  is  placed  in  concentric  rings,  stem  end 
down,  on  this  reversed  head,  and  a  second  faced  layer 
is  placed  on  top  of  this.  Some  careful  packers  face 
three  layers,  but  this  is  hardly  necessary.  After  the 
two  facing  layers  are  in  position,  the  barrel  is  filled 
nearly  full  by  pouring  in  the  sorted  fruit  from  baskets, 
or  by  letting  the  apples  roll  over  a  padded  curtain 
or  sleeve  from  the  sorting  table.  Finally  two  more 
layers  of  good  specimens  are  laid  on  the  top  by  hand. 
These  are  placed  in  concentric  rings  and  faced  toward 
the  opposite  head  (in  this  case  the  bottom)  of  the 
barrel.  The  last  layer  should  protrude  about  two  or 
three  inches,  this  amount  being  taken  up  by  the  pres- 
sure when  the  head  is  put  on. 

The  head  is  then  put  on  top  of  the  apples  either 
with  or  without  a  paper  heading  inside  (see  under 
"  Fruit  Package,"  Part  IV.),  and  is  forced  down  into 
place  with  a  suitable  press.  This  pressure  is  so 
great  that  the  apples  on  the  face  are  considerably 
bruised  at  times;  but  this  seldom  results  in  any  loss, 
whereas  insufficient  pressure  is  often  the  source  of 
serious  damage  to  the  fruit  during  shipment.  The 
apples  are  apt  to  shrink  measurably,  either  by  trans- 
piration of  water  or  by  incipient  decay,  and  this 
shrinkage  immediately  leaves  the  fruit  loose  in  the 
barrel.  If  there  is  the  slightest  looseness  during  ship- 
ment, or  when  the  barrels  are  handled,  the  apples 
shake  about  in  the  barrel,  and  are  quickly  bruised  to 
their  permanent  injury — sometimes  till  they  are  totally 
spoiled  for  use. 


GRADING   AND   PACKING 


69 


Various  barrel  presses  are  in  use  for  bringing  the 
heads  down  into  the  chimes.  The  best  and  most 
popular  form  is  undoubtedly  the  lever  press  shown  in 
Fig.  1 6.  A  screw  press  (Fig.  17)  is  sometimes  used, 
but  is  awkward  and  undesirable. 

Pears  are  handled  in  pretty  much  the  same  way  as 
apples  are,  except  that  they  are  not  so  often  packed 
in  barrels.  When  they  go  into  barrels,  however,  the 


FIG.     l6 — ORDINARY     LEVER 
PRESS   FOR  APPLE  BARREL 


FIG.   17 — SCREW    PRESS 
FOR   BARRELS 


treatment  is  just  the  same  as  for  apples,  and  when 
they  go  into  boxes  it  is  not  much  different.  The  use 
of  boxes  will  be  discussed  further  in  the  next  chapter. 
The  best  peaches  are  packed  one  by  one  into 
baskets,  and  the  top  layers  are  carefully  faced,  the 
apex  of  each  fruit  being  laid  obliquely  upward.  The 
same  order  of  packing  is  followed,  whether  the  peaches 
are  wrapped  or  not.  Peaches  of  medium  or  inferior 
quality  are  not  handled  a  fruit  at  a  time.  Especially 
in  Delaware  and  Maryland,  where  the  deep  baskets  are 
used,  the  fruit  is  picked  or  poured  into  the  basket,  only 


70        FRUIT   HARVESTING,    STORING,    MARKETING 

the  top  layer  or  two  being  faced.  Sometimes  even  this 
small  attempt  at  facing  is  omitted. 

Large  and  fancy  plums  are  usually  sold  at  the 
retail  fruit  stands  in  small  quantities  for  .eating  out  of 
hand.  They  are  therefore  packed  in  small  boxes  or 
baskets,  and  may  or  may  not  be  wrapped.  In  either 
case  they  are  faced.  First  quality  plums  not  intended 
for  the  limited  trade  of  the  fancy  fruit  stands  are 
packed  into  baskets,  the  top  layer  being  sometimes 
faced.  If  the  plums  are  large  and  attractive  in  appear- 
ance the  facing  is  especially  desirable.  Small  and  dull 
colored  plums  gain  little  by  being  faced. 

Most  other  fruits  of  the  temperate  regions,  when 
sent  to  the  market  in  the  fresh  state,  are  not  packed 
according  to  any  recognized  system.  Each  shipper 
follows  his  own  ideas  or  the  demands  of  his  own 
market.  This  statement,  however,  refers  only  to 
methods  of  packing.  The  style  of  package  is  more  a 
matter  of  prescription,  and  is  more  generally  estab- 
lished by  custom.  We  shall  proceed  to  this  important 
subject  with  the  next  chapter. 


PART    FOUR 

The  Fruit  Package 


THE    FRUIT    PACKAGE 


If  there  is  one  thing  more  than  any  other  peculiar 
to  the  American  fruit  business,  it  is  the  American  fruit 
package.  Growers  and  shippers  seldom  realize  this 
fact,  and  almost  never  grasp  the  full  significance  of  it. 

I.    THE   AMERICAN   FRUIT  PACKAGE 

The  characteristics  of  the  American  fruit  package 
are  cheapness,  neatness,  lightness,  and  uniformity. 
The  packages  must  be  cheap,  because  they  are  nearly 
always  given  away  with  the  contents.  The  use  of  the 
gift  package  is  elsewhere  pointed  out  to  be  peculiar  to 
the  American  trade.  The  American  package  is  the 
neatest  and  most  alluring  that  can  be  devised,  for  its 
attractiveness  is  largely  depended  on  to  sell  the  fruit. 
It  is  light  and  easily  handled,  a  quality  required  when 
fruit  is  shipped  in  large  quantities  or  when  the  pack- 
ages themselves  are  manufactured  and  shipped  by 
thousands.  The  American  package  is  the  only  one 
which  lays  any  claim  to  uniformity,  and  this  claim  is 
asserted  with  some  reason.  There  are  still  many 
' '  short "  barrels  in  the  apple  trade,  and  there  is  much 
complaint,  partly  legitimate,  of  false  bottoms  in  straw- 
berry boxes,  and  the  "five-pound"  grape  basket 
sometimes  holds  a  scant  four  pounds  of  fruit;  yet 
after  allowing  for  all  the  fully  understood  short  pack- 
ages, and  for  all  intentional  fraud,  it  is  still  true  that 

73 


/4        FRUIT   HARVESTING,    STORING,    MARKETING 

the  American  fruit  packages  are  uniform  to  a  most 
remarkable  degree. 

There  is  much  still  to  be  done  in  securing  honest 
uniformity  of  package,  and  the  laws  which  have  been 
passed  in  a  few  states  *  are  efforts  in  the  right  direc- 
tion. For  the  most  part,  however,  the  conditions  in 
the  fruit  market  must  be  depended  on  to  secure  proper 
packing  in  honest  packages.  The  commission  man's 
returns  are  more  influential  with  the  average  fruit 
grower  than  the  laws  of  the  state.  legislation  in 
these  matters  is  depended  on  in  Canada  to  a  much 
greater  extent  than  in  the  United  States.  Whether  it 
is  any  more  effective  toward  the  ends  sought  may  be 
fairly  doubted. 

There  are  still  many  different  kinds  of  packages  in 
the  American  trade,  a  majority  of  which  will  be 
suppressed,  perhaps,  in  the  future  evolution  of  our 
fruit  industries.  Those  fruits  which  are  most  largely 
grown  and  shipped  have  the  fewest  styles  of  packages. 
Strawberries  always  come  in  quart  boxes,  crated. 
Apples  practically  always  come  in  barrels.  There  are, 
thus,  a  number  of  recognized  standard  packages,  the 
most  important  of  which  are  as  follows:  The  apple  bar- 
rel, the  strawberry  box,  the  grape  basket,  the  Dela- 
ware peach  basket,  and  the  Michigan  peach  basket. 

II.    THE   APPLE   BARREL 

The  standard  apple  barrel  in  the  United  States  is 
practically  the  same  as  the  ordinary  flour  barrel.  In 
fact,  emptied  flour  barrels  are  extensively  used  for 
packing  apples.  The  apple  barrel  specified  by  the 

*  See  Appendix. 


THK   FRUIT   PACKAGE  75 

American  Apple  Shippers'  Association  has  the  follow- 
ing dimensions:  Staves,  28^'  inches;  head,  17^  inches; 
circumference  in  the  middle,  64  inches.  This  barrel 
holds  one  hundred  quarts,  and  is  known  as  the  "  100- 
quart  barrel. ' ' 

In  Nova  Scotia,  where  the  apple  growers  are,  to 
some  extent,  a  law  unto  themselves,  a  slightly  differ- 
ent barrel  is  used.  The  regulation  dimensions  are: 
Head,  17^  inches;  bilge,  19  inches;  stave,  29  inches. 
This  gives  a  long  barrel  with  a  comparatively  straight 
stave.  When  such  a  barrel  is  placed  on  its  side  it 
rests  on  the  hoops  and  lies  much  more  securely  than 
the  barrel  of  greater  relative  bilge.  This  is  a  very 
important  matter  in  shipping  apples  by  steamer,  as 
Canadian  apples  are  largely  shipped  to  Europe.  A 
part  of  Nova  Scotia's  considerable  success  in  the 
exportation  of  apples  is  due  to  the  use  of  this 
barrel. 

Apple  barrels  are  seldom  bought  ready  built,  except 
when  empty  flour  barrels  are  used.  The  usual  prac- 
tice is  to  buy  the  staves,  heads,  and  hoops  at  the  saw- 
mills, and  to  have  the  barrels  put  together  at  a  local 
cooper  shop.  Such  a  shop  is  usually  to  be  found  in 
every  apple  growing  neighborhood  doing  business  for 
several  small  growers.  Large  producers  of  apples 
commonly  have  their  own  coopering  rooms.  Here 
they  make  up  their  own  barrels  during  rainy  days,  or 
else  they  have  some  itinerant  cooper  to  come  in  and 
make  them  up  when  needed. 

The  cost  of  apple  barrels  varies  from  $15  to  $30 
the  hundred.  For  the  last  two  years  it  has  been  about 
$25  a  hundred  for  good  barrels.  The  cost  is  about  the 


76        FRUIT   HARVESTING,    STORING,    MARKETING 

same  whether  flour  barrels  are  bought  or  stock  secured 
in  the  knock-down  and  put  up  by  a  cooper. 

As  has  already  been  remarked,  empty  flour  barrels 
are  often  used  for  packing  apples.  When  strong, 
fresh  barrels  are  chosen  and  thoroughly  cleaned  there 
is  little  or  no  objection  to  their  use  ;  but  the  least 
carelessness  in  this  respect  brings  loss  to  the  grower. 
When  a  buyer  sees  an  old,  stained,  battered  barrel  he 
immediately  rates  the  contents  as  poor,  and  refuses  to 


FIG.  18 — CARDBOARD   BARREL   HEAD   LININGS 

pay  anything  but  the  minimum  price.  When  a  barrel 
is  opened  and  the  apples  are  found  half  covered  with 
the  flour  which  was  needlessly  left  clinging  in  the 
chimes,  the  lot  is  once  more  relegated  to  the  second 
class.  It  is  the  simplest  matter  in  the  world  to  lose 
twice  the  price  of  a  good  barrel  in  this  way.  Good 
fruit  deserves  a  good  package,  and  poor  fruit  will  not 
sell  without  it. 

Certain  small  accessories  are  sometimes  used  with 
the  apple  barrel,  though  there  is  no  uniformity  in  this 
matter.  The  most  usual  device  is  a  paper  reinforce- 
ment for  the  head,  which  protects  the  fruit  somewhat 
from  bruising  when  the  head  is  pressed  in  and  which 


THE  FRUIT  PACKAGE  77 

takes  up  a  certain  amount  of  moisture  to  the  advan- 
tage of  the  fruit.  These  false  heads  are  sometimes 
made  of  old  newspapers  deftly  folded.  More  often 
they  are  bought  ready  cut  from  heavy  cardboard. 
A  patented  cushion  head  of  corrugated  paper,  shown 
in  Fig.  1 8,  is  manufactured  by  Frank  B.  Read,  of 
New  York  and  Philadelphia. 

III.    BERRY   PACKAGES 

Strawberries  are  always  shipped  in  small  boxes  or 
cups,  holding  usually  one  quart  each,  but  occasionally 


FIG.  19 — THE  USUAL  BERRY  BASKET 

only  a  pint.  (In  Europe,  I  am  told,  berries  are  often 
sent  to  market  in  tubs,  kegs,  and  such  like  utensils. 
It  makes  an  American  laugh  just  to  hear  of  it.) 
These  cups  or  boxes  are  made  in  various  forms,  some 
of  the  more  usual  being  shown  herewith — Figs.  19 
and  20.  There  is  a  general  tendency  toward  the 
square  box.  The  oblong,  broken-cornered  box  is 
going  rapidly  out  of  fashion,  and  properly  so.  These 
boxes  are  usually  made  of  wood  veneer,  but  occasion- 


78        FRUIT   HARVESTING,    STORING,    MARKETING 

ally  of  paper.     The  paper  box  may  become  popular  in 
the  future,  but  it  seems  hardly  probable. 

The  quart  boxes  are  always  shipped  in  crates,  each 
crate  holding  twelve,  sixteen,  twenty-four,  thirty-six, 


FIG.  2O — SQUARE  BERRY  BASKET  AND  CRATE 


FIG.  21 — BERRY  CRATE — COMMON  FORM 

or  forty-eight  quart  boxes.  Larger  sizes  seem  to  be 
comparatively  more  popular  southward,  especially  in 
the  Baltimore  market,  while  comparatively  smaller 
sizes  are  preferred  northward.  The  thirty-two  quart 
crate  is  probably  most  common,  and  the  sixteen, 
twenty-four,  and  thirty-two  quart  crates  are  vastly  in 


THE   FRUIT   PACKAGE 


79 


the  majority.  L,arger  or  smaller  sizes  are  the  excep- 
tion. 

These  crates  are  strongly  made  of  wood,  sawed  in 
strips  as  light  as  is  compatible  with  strength,  and 
firmly  nailed  together.  Sometimes  they  are  given 
metal  bindings  at  the  corners.  The  crates  are  fre- 
quently returned  to  the  grower  when  shipped  within  a 
distance  where  express  companies  return  empties  free. 
Otherwise  they  become  gift  packages,  just  as  grape 
baskets  or  plum  boxes  are. 

Raspberries,  blackberries,  dewberries  (commonly 
sold  as  blackberries),  gooseberries,  and  currants  are 
nearly  always  sold  in  the  same  boxes  and  crates  used 
for  strawberries. 

IV.    THE   GRAPE   BASKET 

Two  standard  packages  are  in  use  for  grapes,  the 
only  difference  between  them  being  in  point  of  size. 
One  is  the  five- 
pound  basket,  the 
other  the  ten- 
pound  basket. 
The  ten  -  pound 
baskets  usually 
hold  only  a  trifle 
over  eight  pounds 
of  fruit,  and  the 
five-pound  bas- 
kets usually  only  a 
little  over  four  pounds;  but  as  this  is  rather  commonly 
understood,  no  one  is  greatly  deceived.  Besides,  grapes 
are  always  retailed  by  the  basket,  not  by  the  pound. 


FIG.    22 — THE   GRAPE   BASKET 


80        FRUIT   HARVESTING,    STORING,    MARKETING 


The  grape  basket  is  made  of  thin  wood  veneer,  with 
a  light  wood  binding  at  top  and  bottom.  It  has  a 
light  wooden  cover  which  is  fastened  on  with  a  special 
staple.  It  has  a  bail  either  of  wood  or  of  wire.  There 
are  comparatively  few  variations  in  the  form  of  this 
package. 

The  grape  basket  is  frequently  used  for  other 
fruits,  particularly  for  plums.  It  is  sometimes  used 
for  tomatoes,  occasionally  for  pears,  infrequently  for 
persimmons,  gooseberries,  and  currants,  and  I  have 
even  seen  it  used  for  fancy  baking  potatoes.  It  is  the 
most  generally  convenient  and  handy  package  ever 
devised,  and  it  is  not  at  all  strange  that  it  should  be 
put  to  a  variety  of  uses. 

V.    PEACH   PACKAGES 

I  can  remember  when  peaches  were  commonly 
shipped  in  slat  crates,  the  usual  form  being  made  with 

two  compartments,  each 
compartment  holding  ap- 
proximately a  peck  of  fruit. 
This  package  has  now  been 
almost  entirely  abandoned 
for  peaches,  though  a  similar 
crate  is  still  in  use  for  a 
variety  of  the  lesser  fruits, 
being  more  commonly  filled 

^ftfr    pearS,     apples,    peacheS, 

plums,  quinces,  or  tomatoes. 
But  the  peach  business  has  taken  up  two  strangely 
different  baskets,  the  Delaware  basket  and  the  Mich- 
igan or  Georgia  basket.  Recently  a  third  style  of 


FIG.    23-DELAWARE   PEACH 
"R  A  *?TC"RT* 


THE   FRUIT  PACKAGE 


81 


package,  the  "six-basket  carrier,"  has  been   coming 
into  vogue. 

The  Delaware  basket  is  in  the  form  of  the  inverted 
frustum  of  a  cone.  It  is  made  of  wood  splints,  and 
sometimes  has  a  splint 
cover.  At  other  times 
the  package  is  covered 
simply  with  mosquito 
netting  or  other  cloth. 
This  is  more  often  the 
case  when  this  basket  is 
used  for  sweet  potatoes, 
Irish  potatoes,  spinach, 
and  other  vegetables,  as 
it  frequently  is.  The 
Delaware  basket  comes 
in  various  sizes,  one 
bushel,  one-third  bushel, 
and  half  bushel,  with 
various  ' '  short ' '  sizes 


FIG.    24 — WIDE   SLAT    DELAWARE 
BASKET  WITH   SPLINT  COVER 


between.    In  New  Jersey 

the    size   of   this   package    has   been   the   subject   of 

legislation.* 

The  splint  star  cover,  as  shown  in  Fig.  24,  is 
sometimes  used  for  this  basket,  but  not  commonly,  in 
shipping  peaches  from  Maryland,  Delaware,  and  New 
Jersey. 

The  Michigan  peach  basket,  which  is  essentially 
the  same  as  the  Georgia  peach  basket,  is  shown  in 
Fig.  25.  This  is  much  like  the  standard  grape  basket, 
the  chief  difference  being  in  the  matter  of  the  cover. 

*  See  Appendix. 


82        FRUIT   HARVESTING,    STORING,    MARKETING 

The  peach  basket  cover  is  made  of  slats  nailed  to 
curved  supports  at  either  end.  This  package  varies 
somewhat  in  size,  but  the  usual  sizes  are  pecks  and 
fifth-bushels. 

The  third  and  newest  form  of  peach  package  is  the 


FiG.    2;,— MICHIGAN    PEACH    BASKET 


FIG.    26 — SIX-BASKET   CARRIER 

six-basket  carrier.  This  carrier  is  merely  a  neat  slat 
crate,  of  much  the  same  form  as  the  strawberry  crate, 
and  just  large  enough  to  hold  the  six  small  wood 
veneer  baskets.  These  baskets  hold  approximately  a 
half  peck,  so  that  the  six-basket  carrier  handles  about 


THE   FRUIT   PACKAGE  83 

three- fourths  of  a  bushel  of  fruit.  The  baskets  fit 
into  the  carrier  in  two  layers,  one  above  and  one  below, 
with  a  thin  slat  false  staging  between  to  prevent  the 
bruising  of  the  lower  tier.  This  makes  an  extremely 
neat  and  convenient  package,  and  one  which  has  been 


FIG.    27 — SIX-BASKET    CARRIER,    CHEAPER    FORM 


used  with  considerable  success  by  shippers  of  fancy 
peaches.  It  is  well  suited  to  good  grades  of  other 
fruits,  such  as  plums,  apricots,  persimmons,  hothouse 
tomatoes,  etc.  During  the  present  season,  1901,  Mr. 
J.  H.  Hale  has  been  using  this  same  carrier  with  nine 
shallower  baskets  for  shipping  plums.  It  is  naturally 
a  package  for  select  grades  only,  and  is  not  to  be 
recommended  for  cheap  stock. 

VI.    APPLES   IN   BOXES 

There  is  a  strong  tendency  among  progressive  fruit 
growers  at  the  present  time  to  offer  fancy  apples  in 
packages  smaller  and  more  attractive  than  the  stand- 
ard apple  barrel.  Baskets  have  sometimes  been  em- 
ployed, but  the  general  effort  seems  to  reach  toward 
some  kind  of  box. 


84        FRUIT   HARVESTING,    STORING,    MARKETING 

The  use  of  some  such  small,  convenient,  and  at- 
tractive package  for  fancy  apples  is  amply  justified  on 
theoretical  grounds,  and  its  adoption  is  only  a  question 
of  time  and  of  evolution  in  the  trade.  Already  some 
sellers  have  been  successful  with  small  packages,  and 
the  more  unsatisfactory  experience  of  other  shippers 
is  usually  fairly  attributable  to  the  conservatism  of  the 


FIG.  28 — MR.  SHEPHERD'S  APPLE  BOX 

market.  It  takes  a  while  for  any  new  thing  to  become 
established,  however  meritorious  it  may  be.  Commis- 
sion men-  generally  have  held  out  against  the  small 
package  for  apples,  and  their  influence  is  naturally 
great. 

One  of  the  best,  and  certainly  the  most  successful, 
apple  box  of  which  I  know  is  the  one  used  by  Mr. 
R.  W.  Shepherd,  of  Montreal,  for  the  fancy  export 


THE  FRUIT   PACKAGE  85 

trade.  This  box,  shown  in  Fig.  28,  is  solidly  built  of 
wood  in  sizes  computed  to  fit  the  apples.  Each  case 
holds  from  one  hundred  and  ninety-six  to  two  hundred 
and  twenty-four  apples,  according  to  size  of  the 
fruit.  Inside  the  box  pasteboard  partitions  are  used, 
precisely  like  those  commonly  found  in  egg  cases, 
except,  of  course,  that  the  pasteboard  compartments 
are  larger.  These  cases  cost  about  forty  cents  each  in 


FIG.  29 — MR.  WOOLVERTON'S  APPLE  BOX 

quantity,  and  weigh  sixty  to  seventy-five  pounds 
each  when  filled.  Mr.  Shepherd  uses  these  exclu- 
sively for  his  fancy  export  trade,  and  ships  in  them 
only  the  best  fruit  of  a  few  special  varieties,  chiefly 
Fameuse,  Mclntosh,  and  St.  L,awrence,  and  these  only 
on  order. 

Another  apple  box,  used  by  Mr.  I,.  Woolverton, 
of  Grimsby,  Ontario,  is  shown  in  Fig.  29.  This  box 
holds  a  bushel,  and  will  carry  one  hundred  and  twenty- 
eight  apples  of  approximately  two  and  one-half  inches 
diameter.  Each  specimen  is  wrapped  in  paper.  Mr. 


86        FRUIT   HARVESTING,    STORING,    MARKETING 

Woolverton,  as  the  result  of  ten  years'  experience, 
finds  this  box  useful  for  the  exportation  of  fancy 
apples,  but  does  not  believe  it  can  be  profitably  adopted 
for  common  stock  or  for  local  market. 


VII.    OTHER   FRUITS   AND   PACKAGES 

Various  other  packages  are  in  use  for  one  and 
another  purpose.  One  of  the  most  convenient  and 
useful  is  the  round  splint  basket  with  handles  at 


FIG.    30 — SPLINT   BUSHEL   BASKET 

the  sides,  as  shown  in  Fig.  30.  This  basket  comes 
principally  in  two  sizes,  bushel  and  half  bushel.  The 
half  bushel  is  sometimes  used  for  peaches,  quinces,  or 
tomatoes,  and  perhaps  also  for  apples.  The  larger 
size  is  used  for  apples,  potatoes,  etc.  This  is  a  handy 
basket  for  farm  use  and  may  be  adapted  to  various 
fruits  in  special  circumstances.  It  is  not  recognized  as 
standard  for  anything,  however. 


THE   FRUIT  PACKAGE  87 

The  slat  crate,  Fig.  31,  has  already  been  referred 
to  as  formerly  much  used  for  peaches.  It  is  still  used, 
mainly  by  small  shippers,  for  many  fruits,  such  as 
peaches,  pears,  apples,  quinces,  and  more  often  for 


FIG.    31 — SLAT    CRATE    USED    FOR    VARIOUS    FRUITS 
AND   VEGETABLES 


FIG.    32 — SMALL   BOX    FOR    FANCY    FRUITS    AND    VEGETABLES 

vegetables,  such  as  beans,  peas,  tomatoes,  cucumbers, 
onions,  etc.  Various  sizes  and  modifications  of  the 
slat  crate  are  extensively  used  by  southern  truckers, 
from  Norfolk  down  the  coast,  -for  shipping  cabbage, 
cauliflower,  spinach,  and  all  sorts  of  vegetables. 


88        FRUIT   HARVESTING,    STORING,    MARKETING 


VIII.    SUMMARY  OF   PACKAGES 

The  various  packages  chiefly  used  in  shipping 
fruits  are  arranged  in  the  following  tabulation,  which 
also  shows  the  approximate  cost. 

Fruit  Package  Cost 

(  Barrel,   100    quarts,    or    3 

Kiicliole 


bushels $25  the  100 

Box,  various  sizes    .     .     .      Variable 


A         i  i     JJVJA,    vaiiwua  oi/.ca      .       .       . 

1    Slat     crate,     mostly     half 

bushel       ......      $4.50  the  100 

[_  Basket,  mostly  bushel  .     .      $i  to  $1.25  a  doz. 

T  Delaware  basket       .     .     .  $2  to  $3  the  100 
-p       ,      J    Michigan  basket,  one-fifth 

|       bushel       ......  $3  the  loo 

L  Six-basket  carrier     .     .     .  $7  to  $10  the  100. 

{Barrel,  3  bushels       .     .     .     $25  the  100 
Half  barrel,  i^  bushels    .      $15  to  $20  the  100 
Boxes  and  baskets  of  va- 
rious kinds. 

Plum       •!   GraPe  basket,  10  pounds  .      $2.50  the  100 

1  Six-basket  carrier     .     .     .     $7  to  $10  the  100. 

f  Strawberry     quart     boxes 

and  crates     .....      Quart  boxes,  $2  to  $3^ 
Cherrv    J  the     1,000  ;    i6-quart 

crates,  $5    to  $6  the 
100 
5-pound  grape  basket. 

Slat  crate,  %  bushel      .     .      $3  the  100 

%      "      •     •     •     #4«  50  the  loo 
Quince   «{  i        '*      .     .     .      $7  the  100 

Baskets  in  various  styles. 
Also  barrels. 

f  Quart  boxes,  $2  to  $3 
the   i.ooo 

l6  tes'    **  to 


Berries  ^   Quart  boxes  in  crates    .     . 


24-quart   crates,    $7  to 
$1$  the  IQO 


THE  FRUIT  PACKAGE  89 

IX.    WRAPPING   FRUITS 

California  fruits,  which  are  in  many  ways  a  model 
to  every  shipper,  frequently  come  to  eastern  markets 
wrapped  in  tissue  paper.  Hustling  eastern  shippers 
have  experimented  somewhat  extensively  along  this 
same  line,  but,  apparently,  without  having  arrived  at 
any  very  definite  conclusion.  It  may  be  safely  said, 
however,  that  only  the  fanciest  grades  of  fruit  will 
pay  for  the  expense  of  paper  and  wrapping.  Canadian 
fruit  growers,  who  send  a  greater  proportion  of  their 
products  to  the  European  markets,  have  naturally 
done  relatively  more  with  this  matter  and  have  had 
more  positive  results.  When  our  export  fruit  trade 
reaches  greater  proportions  we  shall  doubtless  do  more 
wrapping  in  the  states.  There  are  already  various 
brands  of  paper  on  the  market  in  cut  sizes  suitable  for 
fruit  wrapping.  Any  grower  who  is  producing  a  fancy 
grade  of  fruit  for  a  fancy  market  is  advised  to  try 
wrapping  in  an  experimental  way.  Others  had  better 
let  it  alone. 

X.    MARKS  ON   PACKAGES 

Very  much  of  the  grower's  success  depends  on 
making  a  reputation  for  his  fruit — much  more  than  is 
commonly  supposed.  The  man  who  ships  to  the  city 
market  frequently  imagines  that  his  identity  is  lost 
sight  of  and  his  responsibility  swallowed  up  in  the 
mixture  of  all  men's  products  in  the  commmission 
house.  This  may  be  the  case  to  some  extent,  but  it 
need  not  be  so  at  all.  If  a  grower  has  any  expectation 
of  staying  in  the  business  and  any  ambition  to  make 
what  money  he  can  out  of  it,  it  will  be  much  better  for 


90        FRUIT   HARVESTING,    STORING,    MARKETING 

him  to  maintain  his  own  responsibility  for  his  own 
fruit  and  get  all  the  credit  he  can  out  of  it. 

A  few  commission  men,  especially  in  European 
markets,  object  to  having  a  grower's  private  mark  on 
the  package.  In  this  country  most  dealers  welcome 
such  an  advertisement  from  the  grower.  The  simplest  . 


Superior  Quality-  Fully  Guaranteed 

KALE'S  FRUITS 

AL*AYS  BEST  IN  MARKET 


5cientifically  Grown-  Ripened  on  the  Tree 


SAME  ALL  THROUGH  "U.C.TOP-U.C.  ALL' 


FIG.    33 — THE   FAMOUS    HALE   LABEL — ALWAYS    PRINTED    IN   RED, 
AND    PUT   ON    SELECT    GRADES    OF   FRUIT   ONLY 


way  is  for  the  grower  to  stencil  his  name  and  address, 
or  the  name  of  his  fruit  farm,  on  each  package.  I 
have  heard  some  wise  horticulturists  recommend  the 
propriety  of  adopting  an  appropriate  and  attractive 
name  for  the  fruit  farm  for  the  specific  purpose  of 
advertising  in  this  way.  Some  growers  use  a  sort  of 
trade-mark.  One  apple  grower  of  my  acquaintance 
marks  his  fancy  fruit  with  a  crown  on  each  barrel  head. 
When  his  commission  man,  who  has  handled  this  fruit 
for  years,  gets  a  barrel  stenciled  with  a  crown  it  goes 


THE   FRUIT  PACKAGE 


FANCY  MELONS 

FROM  THE  SAME  FELLOW  WHO  GROWS 


V.Juperior  Quality  &nj  Uniform  Grade 
Guaranteed    by  tfTis  Label  on 

HALES  PEACHES 


v3cien1Tfic&l!y   Grown    and    Ripened  on  Tfie  Tree 
Marketed  by  advanced   MelRods 


ALL  THROUGH   UC.TOPU  CALL 


FIG,  34 — KALE'S  MELON  LABEL — A  COMBINATION  OF  A  BLACK 
LABEL  (ABOVE)  WITH  THE  USUAL  RED  LABEL 


at  the  fanciest  price  of  the  day  without  further  exam- 
ination. The  most  noted  private  mark  in  this  country 
is  the  famous  red  label  of  Mr.  J.  H.  Hale,  of  Connecti- 
cut and  Georgia.  His  device  is  reproduced  (without 
the  red  color)  in  Figs.  33  and  34.  It  has  been  worth 
thousands  of  dollars  to  him. 

This  matter  of  a  suitable  and  effective  private  mark 
for  the  fruit  package  is  one  to  be  seriously  considered 
by  every  grower. 


PART    FIVE 

Fruit   Storage 


FRUIT    STORAGE 


Some  sort  of  storage  facilities  are  almost  indis- 
pensable in  the  management  of  the  fruit  business  for 
profit.  They  allow  fruit  to  be  carried  over  a  season 
of  glut,  and  so  help  the  grower,  even  though  the 
storage  be  owned  by  the  speculator  and  operated  in 
his  interest.  Fruit  storage  is  most  useful  to  the  fruit 
grower,  however,  when  it  is  kept  in  his  own  posses- 
sion, or  at  least  within  his  own  management,  for  it 
makes  him  in  a  greater  or  less  degree  independent  of 
the  buyer  and  speculator — often  remarkably  so.  It 
may  be  safely  said  that  the  fruit  business  can  not  be 
conducted  on  a  large  scale,  except  with  a  few  of  the 
more  perishable  fruits,  without  adequate  provision  for 
storage,  either  on  the  grower's  own  premises  or  in 
rented  storage  rooms. 

I.    REQUIREMENTS 

The  requirements  for  successful  storage  of  fruits 
are  three  :  (i)  good  fruit ;  (2)  proper  handling;  (3) 
reasonable  control  of  temperature  in  the  storage  room. 
We  will  consider  these  in  order. 

Quality  of  the  fruit. — There  are  two  reasons  why 
poor  fruit  should  never  be  put  in  storage.  First,  it 
does  not  keep.  The  shrinkage  and  loss  are  sure  to  be 
excessive.  Second,  the  fruit  is  not  worth  it.  Fruit 
storage  is  comparatively  expensive  business,  and  poor 

95 


96        FRUIT   HARVESTING,    STORING,    MARKETING 

fruit  will  not  pay  for  tfre  extra  trouble.  The  fine 
stables  which  the  trotting-horse  man  has  for  his  five- 
thousand-dollar  racers  would  be  wasted  if  used  for  the 
scrub  ponies  of  the  Texas  ranges.  Many  men  make  the 
mistake  of  putting  inferior  fruit  into  storage;  and  when 
they  fail,  as  they  inevitably  must,  they  condemn  the 
whole  storage  business.  I  have  heard  some  of  those 
men  speak  in  the  horticultural  societies. 

Handling  the  fruit. — Two  things  are  usually 
(though  not  always)  necessary  in  handling  the  fruit 
if  success  is  to  be  expected  in  storage.  These  are: 
(i)  careful  sorting  and  (2)  subsequent  rest. 

A  few  men  succeed  fairly  well  in  storing  apples, 
grapes,  and  plums  without  sorting,  or  with  only  par- 
tial sorting.  The  only  safe  rule,  however,  is  to  sort 
all  fruit  carefully  before  sending  it  to  the  storage  room. 
Wormy  and  diseased  specimens  must  all  be  removed. 
A  rotting  plum  or  apple  spreads  the  infection  quickly 
to  all  the  fruits  which  it  touches.  This  fact  is  so  well 
supported  by  wide  experience  that  it  need  not  be 
argued  any  further. 

After  the  fruit  has  been  picked,  sorted,  and  put 
into  storage,  however,  it  should  be  left  alone.  Any 
further  handling  will  do  more  damage  than  good. 
This  rule  is  almost  imperative.  Many  men  think  it 
necessary,  or,  at  least,  advisable,  to  go  over  fruit  jr» 
the  storage  room  from  time  to  time  and  remove  decay- 
ing specimens  ;  but  all  experience  goes  to  prove  that 
this  is  bad  practice. 

Regarding  the  time  when  fruit  should  be  picked  to 
be  put  into  storage  there  is  the  greatest  diversity  of 


FRUIT    STORAGE  97 

opinion.  It  is  evident  that  no  general  rule  can  be 
given.  Spy  apples  should  be  left  on  the  trees  until 
colored  if  possible,  even  though  that  may  keep  them 
there  a  month  after  the  first  frost  comes.  Most  pears, 
on  the  other  hand,  should  be  picked  before  fairly  ripe, 
or  even  while  yet  green,  and  should  be  put  into  storage 
to  ripen.  Peaches  and  plums  should  be  picked  before 
quite  mature.  Varieties  of  apples  which  drop  badly, 
like  Wagener  and  St.  Lawrence,  must  be  picked  early, 
while  those  which  hold  on  well,  like  Tolman  and  Red 
Canada,  are  better  left  later.  Practice  will  evidently 
vary  with  variety,  locality,  and  special  circumstances. 
Even  with  the  same  trees  in  the  same  orchard  early 
picking  may  be  advisable  one  year  and  late  picking 
another.  Weather  conditions  throughout  the  ripening 
season,  and  especially  at  picking  time,  exercise  a  very 
important  influence.  As  nearly  as  one  may  make  any 
generalization  for  apples,  it  would  probably  be  nearest 
the  truth  to  say  that  they  should  be  left  on  the  trees 
as  long  as  circumstances  make  it  safe  for  them  to  be 
there.  For  pears  one  might  say  that  they  should  be 
picked  and  stored  as  soon  as  they  have  attained  their 
full  size  and  are  partially  colored.  Plums,  peaches, 
and  similar  fruits  should  be  picked  as  soon  as  feasible. 
Grapes,  like  apples,  should  be  left  as  late  as  they  safely 
may  be. 

II.    SYSTEMS   OF   STORAGE 

There  are  practically  three  systems  of  storage  for 
fruit,  differing  in  the  manner  in  which  the  temperature 
is  reduced.  These  are:  (i)  mechanical  refrigeration, 
(2)  ice  refrigeration,  (3)  cooling  by  ventilation. 


98        FRUIT   HARVESTING,    STORING,    MARKETING 

These  are  named  in  the  reverse  order  of  their  impor- 
tance, judged  merely  on  the  basis  of  their  adaptability 
to  the  needs  of  the  fruit  grower. 

i.  Mechanical  refrigeration. — There  are  various 
systems  of  mechanical  refrigeration,  but  the  plan  of 
this  book  makes  a  consideration  of  them  unnecessary. 
Mechanical  refrigeration  undoubtedly  furnishes  the 
ideal  cold  storage,  giving  the  most  direct  and  easy 
control  of  temperature,  usually  at  least  expense  when 
large  quantities  are  handled,  and  generally  with  best 
results.  The  expense  of  installing  and  maintaining  a 
plant,  however,  places  mechanical  refrigeration  out  of 
reach  of  the  fruit  grower,  and  makes  it  a  business  by 
itself.  Even  Judge  Wellhouse,  "the  Apple  King," 
with  his  hundreds  of  acres  of  bearing  orchard,  finds  it 
better  to  rent  cold  storage  room  than  to  build  a  refrig- 
erating plant  of  his  own.  I  think  I  am  literally  correct 
in  saying  that  there  is  not  a  single  fruit  grower,  com- 
pany, or  association  to-day  in  America  maintaining  a 
private  storage  plant  cooled  by  machinery. 

The  fruit  grower  is  interested  in  this  system  of 
storage,  therefore,  only  indirectly.  Space  in  cold 
storage  compartments  is  frequently  rented  by  fruit 
growers,  this  being  usually  their  sole  connection  with 
the  business.  The  only  practical  questions  under 
these  circumstances  are:  (i)  Is  this  method  of  storage 
successful?  (2)  What  does  it  cost ? 

In  theory  mechanically  cooled  storage  ought  to  be 
the  most  successful  sort.  Practically  it  does  not  seem 
to  be  conspicuously  so.  The  drawbacks  are  :  first, 
that  refrigerating  plants  are  not  constructed  primarily 


FRUIT    STORAGE  99 

for  the  accommodation  of  fruit,  but  rather  for  meat, 
butter,  eggs,  and  other  merchandise;  and,  second, 
that  proper  adjustment  of  temperature  and  ventilation 
have  seldom  been  secured.  The  latter  difficulty  is 
usually  due  either  to  ignorance  or  carelessness,  and 
might  be  corrected;  the  former  is  harder  to  reach.  In 
some  cases,  where  storage  rooms  cooled  by  machinery 
have  been  properly  managed,  the  results  have  been  all 
that  could  be  desired. 

As  to  cost,  there  is  great  variation  in  practice. 
The  business  of  fruit  storage  in  rented  rooms  is  not 
yet  common  enough  so  that  the  owners  of  storage 
houses  have  been  able  to  make  a  uniform  rate.  More- 
over, circumstances  differ  greatly  in  different  parts  of 
the  country.  Roughly,  the  expense  ranges  from  ten 
to  twenty-five  cents  a  barrel  a  month,  or  from  twenty- 
five  to  fifty  cents  a  barrel  for  the  season  of  six  months. 
Fifty  cents  a  barrel  for  six  months  may  be  looked  on 
as  the  standard  rate,  but  a  standard  which  is  seldom 
maintained.  Material  reductions  are  made  when  quan- 
tities of  fruit  are  stored,  and  the  rate  is  reduced  for 
various  other  considerations,  so  that  thirty  to  thirty- 
five  cents  a  barrel  for  the  season  comes  nearer  being 
the  rate  usually  paid. 

These  prices  are  reckoned  for  apples  in  barrels. 
Other  fruit,  as  grapes,  peaches,  or  strawberries,  is 
sometimes  stored  for  periods  varying  from  a  few  days 
to  several  weeks.  In  such  cases  rates  are  "fixed  by 
agreement.  There  is  no  accepted  standard. 

2.  Ice  refrigeration. — The  use  of  ice  for  cooling 
fruit  storage  rooms  is  often  practicable  on  farms, 


100     FRUIT   HARVESTING,    STORING,    MARKETING 


especially  in  the  northern  states  and  in  Canada.  The 
principal  difficulty  is  that  the  ice  is  needed  chiefly  in 
the  late  fall,  so  that  it  has  to  be  carried  all  summer, 
through  the  full  season  of  greatest  waste.  Usually, 
however,  a  comparatively  small  quantity  is  required, 
merely  enough  to  cool  down  the  rooms  and  the  fruit 
when  the  storage  season  com- 
mences. 

It  is  practically  necessary, 
to  make  use  of  ice  for  cooling 
a  storage  room,  that  the  ice 
be  placed  in  a  room  or 
chamber  above  the  storage 
space,  unless  some  special 
system  is  used  such  as  is 
described  hereafter.  This  ne- 
cessity presents  a  serious 
inconvenience  —  namely,  that 
the  ice  cannot  usually  -be 
stored  and  kept  where  it  is  to 
be  used.  If  the  fruit  storage 
room  could  be  under  the  ice 
house  the  arrangement  would 
be  ideal  and  the  whole  thing 
could  be  planned  with  ease. 
But  it  is  highly  impracticable 
to  make  an  ice  house  of  the 
second  story  of  a  fruit  house 
and  to  keep  ice  there  through 
the  entire  summer.  This  means,  practically,  that 
under  ordinary  circumstances  the  fruit  house  and  the 
ice  house  must  be  separate.  They  may  be  close  to- 


FIG.     3$  —  SECTION     OF 
STORAGE     HOUSE    DE- 
SIGNED BY  FAVILLE 
AND    HALL 


FRUIT    STORAGE 


101 


gether,  or  even  built  one  against  the  other;  but  when 
the  fruit  room  is  to  be  cooled  the  ice  has  to  be  handled 
out  of  its  storage  quarters  and  put  where  it  is  needed 
The  usual  method  of  using  ice  for  cooling  a  fruit 
room  is  to  place  it  in  quantity  in  a  room  above, 
arranging  the  ventilation  so  as  to  let  the  cool  air  flow 
down  from  the  ice  room  into  the  fruit  room  and  the 


FIG.    36 — CROSS    SECTION    OF    FAVILLE-HALL   STORAGE    HOUSE 

warm  air  to  be  carried  off  through  flues  or  shafts.  The 
cool  air  is  best  allowed  to  flow  down  at  the  sides  of 
the  building  behind  guides,  which  bring  it  nearly  to  the 
floor,  in  which  case  the  warm  air  exit  is  placed  in  the 
center  of  the  room  and  opens  near  the  ceiling.  The 
accompanying  illustration  of  a  storage  house  described 
by  Faville  and  Hall  (Kansas  Experiment  Station 
Bulletin  84,  April,  1899)  shows  this  arrangement 
reversed,  the  cool  air  coming  in  near  the  middle  of  the 


102     FRUIT  HARVESTING,    STORING,    MARKETING 

ceiling  and  the  warm  air  going  up  at  the  sides.  If 
the  house  were  arranged  exactly  as  shown  in  the 
diagram,  however,  the  circulation  would  be  mostly  in 
the  upper  part  of  the  room,  the  air  below  remaining 
comparatively  stagnant. 

With  regard  to  this  particular  building,  Messrs. 
Faville  and  Hall  say  that  it  is  designed  to  be  located  in 
a  hillside  of  such  a  slope  that  the  first  floor  will  be  on 
the  level  of  the  surface  at  one  end  and  the  second  floor 
a  few  feet  above  the  surface  at  the  other.  The  build- 
ing is  1 8  x  38  feet,  interior  measurement,  two  stories  in 
night,  and  divided  into  four  rooms,  two  on  each  floor. 
On  the  second  floor  is  the  ice-storage  room,  18x21 
feet,  in  which  the  future  supply  of  ice  is  stored,  and 
the  ice  chamber,  15x16  feet,  in  which  is  held  the  ice 
that  cools  the  refrigerating  room  directly  below.  A 
door  in  the  ice  chamber  communicates  with  the  out- 
side. This  is  for  the  unloading  of  ice  and  is  the  only 
outside  entrance  into  the  second  story.  The  refriger- 
ating room  is  i6x  18  feet,  and  is  the  compartment  in 
which  the  temperature  is  to  be  reduced,  and  in  which 
perishable  products  are  to  be  stored.  Leading  into 
this  room  is  the  cooling  room,  i8x  21,  which  is  to  be 
used  as  a  general  purpose  storage  cellar.  A  small 
entrance  room  protects  the  doorway  into  the  cooling 
room.  This  is  the  only  entrance  to  the  ground  floor. 
.  .  .  The  flooring  is  laid  tight  in  the  storage  room  and 
provided  with  a  slope  toward  the  center.  A  gutter 
catches  the  drainage  and  carries  it  into  the  gutter  from 
the  ice  chamber.  To  prevent  leakage  the  floor  of  the 
storage  room  must  have  a  sheet-iron  covering.  The 
floor  of  the  ice  chamber  is  laid  with  2  x  4-inch  lumber 


FRUIT    STORAGE 


103 


FIG.    37 — ICE    PIPES    WITH    WASTE    TROUGH    BELOW 

with  i -inch  spaces  between.  This  provides  for  air 
circulation  and  water  drainage.  A  sloping  catch  floor 
leads  the  water  into  the  gutter  which  carries  it  down 
and  out  through  the  cooling  room. 

Another  method  of  cooling  storage  rooms  with  ice 
has  come  under  the  writer's  observation  in  the  cold 
storage  houses  of  Smith  Wright  &  Sons,  Williston, 
Vt.  These  storage  warehouses  have  been  in  success- 


104     FRUIT   HARVESTING,    STORING,    MARKETING 

ful  operation  for  many  years,  and  are  used  chiefly  for 
storing  dressed  poultry,  butter,  and  eggs.  Around 
the  sides  of  each  storage  room  are  set  a  series  of  verti- 
cal pipes.  These  are  made  of  galvanized  iron  or  steel, 
and  have  a  diameter  of  approximately  8  inches  each. 
These  pipes  stand  closely  side  by  side  in  a  single  rank. 
The  entire  row  sits  in  a  wooden  trough,  which  carries 
off  the  water  as  the  ice  melts.  The  pipes  extend 
through  the  ceiling  of  the  storage  room  and  terminate 
in  a  broad  trough  in  the  room  above.  In  this  upper 


e 


/ 


FIG.    38 — TROUGHS    FROM    WHICH    ICE    TUBES    ARE    FED 

room  the  work  of  icing  the  tubes  is  carried  on.  The 
ice  is  brought  from  the  ice  house  on  a  suitable  slide, 
and  is  crushed  in  a  machine  in  the  passage  below.  The 
crushed  ice  is  swung  up  by  a  horse  and  tackle  to  the 
workroom  above  the  storage  room.  Here  the  crushed 
ice  is  mixed  with  salt  in  definite  proportions,  and  is  fed 
into  the  cooling  tubes  by  being  shoveled  into  the 
trough  already  mentioned.  The  entire  storage  room 
is  cooled  in  this  way  with  the  crushed  ice  and  salt  mix- 
ture, and  operates,  in  fact,  like  a  large  ice-cream 
freezer.  Any  practicable  temperature  may  be  secured 


FRUIT    STORAGE  105 

in  this  way  and  maintained  without  serious  variation. 
For  holding  dressed  poultry  a  temperature  of  14  to  15 
degrees  is  kept  the  year  round.  The  temperature  is 
controlled  by  regulating  the  proportion  of  salt  mixed 
with  the  ice.  From  10  to  20  per  cent  of  salt,  by 
weight,  is  used  for  temperatures  ranging  from  45  to 
12  degrees. 

This  construction  has  been  found  to  be  compara- 
tively inexpensive  in  its  first  cost,  to  be  fairly  durable, 
economical,  and  efficient.  The  application  of  the  same 
method  to  the  cooling  of  fruit  storage  rooms  seems  to 
be  entirely  feasible.  A  room  required  for  the  storage 
of  apples  or  grapes  could  be  cooled  down  at  the  time 
the  crop  was  brought  in,  and  the  required  low  tem- 
perature could  be  secured  at  the  critical  season  of  the 
year — that  is  to  say,  in  early  fall.  This  is  the  time 
when  the  common  storage  room,  cooled  only  by  venti- 
lation, presents  its  greatest  shortcomings.  If  ice 
could  be  used  for  the  first  cooling  of  the  newly  picked 
fruit  and  to  tide  over  warm  spells  in  early  fall,  ventila- 
tion could  be  depended  on  with  greater  confidence  for 
the  remainder  of  the  season. 

The  same  principle  has  been  used  elsewhere — for 
instance,  in  Canada,  in  dairy  refrigeration,  and  has 
proved  entirely  satisfactory.  (See  Canada  Com.  Ag. 
and  Dairying  Report,  1897,  P-  58-) 

Mr.  Arthur  H.  Hill,  who  has  carefully  examined 
this  Williston  storage  plant,  believes  that  the  plan  may 
be  easily  adapted  to  the  needs  of  fruit  storage.  He 
plans  to  build  an  apple  house  employing  this  arrange- 
ment of  pipes,  and  the  construction  which  he  has  de- 
vised is  shown  further  on  in  this  chapter. 


106     FRUIT  HARVESTING,    STORING,    MARKETING 

3.  Cooling  by  ventilation. — Probably  the  most  prac- 
ticable, and  certainly  the  most  economical,  method  of 
storage  for  farm  use  and  for  the  ordinary  fruit  grower 
is  that  which  depends  solely  on  ventilation  for  regula- 
tion of  the  temperature.  At  first  thought  it  seems 
that  such  means  would  prove  inadequate,  but  wide 
experience  has  shown  that,  properly  managed,  a  house 
cooled  by  ventilation  is  perfectly  satisfactory  for  fruit 
storage  in  any  of  the  northern  states.  This  method 
grows  less  and  less  satisfactory,  of  course,  as  one 
moves  southward,  and  I  do  not  believe  it  is  to  be 
recommended  for  districts  warmer  than  central  New 
Jersey  or  central  Missouri.  It  will  succeed  many 
times  south  of  that  latitude  and  will  fail  many  times 
north  of  there.  In  the  northern  states  and  the  prov- 
inces of  Canada  this  system  may  be  adopted  with  per- 
fect confidence. 

The  requirements  are  about  as  follows :  First, 
thorough  insulation  against  outside  changes  of  tem- 
perature ;  second,  adequate  ventilation  ;  third,  careful 
and  constant  attention,  especially  when  the  fruit  is 
first  put  in,  and  before. 

Walls  are  best  made  in  two  or  three  layers,  with 
dead-air  spaces  between.  The  typical  wall  for  a  stor- 
age house  of  this  sort  is  built  upon  2x4  studding.  On 
the  outside  there  is  laid  first  a  course  of  good  inch 
boards  ;  over  this  is  placed  one  or  two  layers  of  build- 
ing paper,  and  the  wall  is  finished  with  a  course  of 
tight,  well-matched  novelty  siding.  Inside  the  wall  is 
built  in  much  the  same  way.  There  is  put  on  first  a 
layer  of  inch  boards,  then  one  or  two  layers  of  paper, 
and  finally  the  whole  is  ceiled  and  heavily  painted. 


FRUIT    STORAGE  1 07 

The  painting  is  very  important,  as  it  preserves  the 
ceiling  from  the  disastrous  swelling  and  shrinking 
which  it  would  otherwise  inevitably  suffer  through 
taking  up  the  moisture  given  off  by  the  stored  fruit. 

If  still  greater  pains  are  to  be  taken  to  make  a  wall 
impervious  to  heat  two  dead-air  spaces  are  provided. 
These  are  secured  by  running  furring  strips  along  the 
sides  of  the  studs  between  the  outer  and  inner  walls, 
and  by  lathing  and  plastering  on  these.  When  such  a 
wall  is  built  it  is  best  to  make  the  studs  2x6.  Such  a 
wall  costs  considerably  more  ;  but  it  is  very  much  safer 
and  well  worth  the  extra  expense. 

Ventilation  is  secured  only  by  means  of  windows 
in  the  houses  commonly  built.  Even  these  are  fre- 
quently placed  with  less  regard  to  the  currents  of  air 
which  they  will  furnish  than  to  the  appearance  which 
they  will  make  on  the  outside  of  the  building.  Win- 
dows ought  to  be  fewer  and  properly  constructed  venti- 
lators more  numerous — the  fewer  windows  the  better, 
in  fact. 

A  ventilating  system  consists  of  an  intake  for  cold 
air  and  an  outlet  for  warm  air,  the  two  being  properly 
disposed  with  reference  to  each  other,  and  so  arranged 
as  to  serve  all  parts  of  the  room.  The  cold  air  should 
be  admitted  near  the  bottom  of  the  room,  or  should 
be  conducted  there  by  suitable  guides.  Perhaps  the 
ideal  arrangement  is  to  have  the  intake  brought  in 
beneath  the  floor,  and  to  have  the  cold  air  brought  up 
through  registers  at  such  points  as  may  seem  best. 
The  warm -air  exit  must  be  placed  in  the  upper  part  of 
the  room.  It  acts  much  like  a  chimney,  and  the  draft 
in  it  will  be  good  or  bad  in  accordance  with  the  same 


108     FRUIT   HARVESTING,    STORING,    MARKETING 

laws  which  govern  the  chimney  draft.  The  length  of 
the  warm-air  shaft  is  therefore  of  some  importance. 
If  the  room  is  more  than  sixteen  feet  long  there  should 
be  two  ventilators  ;  and,  if  very  long,  there  should  be 
one  for  every  twelve  to  sixteen  feet  of  running  length. 
For  a  room  12  x  1 2  x  8  feet  the  warm-air  flue  should  be 
about  12  inches  square,  inside  measure,  with  a  length 
of  6  to  1 2  feet.  It  is  a  very  good  plan  to  have  a  light 
wire  shelf  placed  inside  the  warm-air  flue  and  some- 
where near  its  middle  hight.  On  this  shelf  a  lighted 
lamp  can  be  placed  when  a  draft  is  required  and 
when  the  difference  of  temperature  outside  and  inside 
the  house  is  not  sufficient  to  start  a  circulation 
promptly. 

Whatever  the  arrangement  of  ventilators,  great 
care  and  constant  attention  are  required  to  reduce  the 
temperature  by  their  assistance  alone,  particularly 
early  in  the  fall  while  the  days  are  still  warm.  The 
fruit  house  should  be  closed  up  tightly  several  days  or 
even  weeks  before  the  fruit  is  to  be  put  in.  The  win- 
dows should  be  closely  blinded.  Then  whenever  there 
comes  a  cool  evening  the  cold  air  drafts  should  be 
opened.  If  the  night  promises  to  be  decidedly  cool- 
cooler  than  the  temperature  already  secured  inside  the 
house — the  windows  and  doors  may  be  thrown  open. 
Then  windows  and  doors  must  be  closed  early  in  the 
morning  before  the  sun  shines  into  the  room  and 
warms  it  all  up  again.  As  the  temperature  rises  all 
the  ventilators  must  be  closed  to  prevent  further  circu- 
lation. Thus,  by  opening  the  ventilators  nights  and 
closing  days,  .the  temperature  of  the  storage  room  is 
slowly  reduced.  When  nights  begin  to  be  frosty  the 


FRUIT    STORAGE  IOQ 

temperature  can  be  reduced  somewhat  sharply,  and  if 
the  house  is  well  built  there  is  very  little  loss  during 
the  day  of  the  capital  gained  at  night.  An  entirely 
satisfactory  storage  temperature  of  thirty-six  to  forty 
degrees  may  be  secured  in  this  way  under  favorable 
circumstances  before  the  first  of  November,  and  a  lit- 
tle later  this  can  be  reduced  to  thirty-two  to  thirty- 
four  degrees. 

III.    HANDLING   THE  FRUIT 

The  old-fashioned  way  of  handling  pears  in  storage 
is  to  place  them  on  shelves.  These  shelves  are  usually 
narrow  and  shallow.  The  plan  of  using  shelving  in 
the  storage  room  has  been  applied  to  all  sorts  of  fruit, 
and  is  still  used  to  some  extent,  especially  where  only 
a  small  amount  is  to  be  handled.  This  is  not  practi- 
cable for  large  quantities  of  fruit,  however,  and  prob- 
ably its  advantages  under  any  conditions  are  largely 
imaginary. 

A  modification  of  the  shelf  arrangement  is  still 
used  by  the  Colorado  apple  growers,  and  in  a  few 
other  places  where  fruit  is  stored  in  shallow  bins. 
This  reduces  the  labor  somewhat. 

Vegetables  are  often,  perhaps  usually,  placed  in 
bins  in  the  storage  room. 

The  method  now  most  commonly  applied  to  fruits, 
however,  is  to  store  them  in  the  packages.  Apples 
are  nearly  always  stored  in  barrels,  grapes  in  baskets, 
peaches  in  baskets,  and  so  on.  This  is,  all  things  con- 
sidered, the  best  and  most  convenient  way. 

There  is  a  difference  of  opinion  among  apple 
growers  as  to  whether  barrels  ought  or  ought  not  to 


110     FRUIT   HARVESTING,    STORING,    MARKETING 

be  headed  up  when  put  into  storage.  According  to 
the  writer's  view  it  is  largely  a  matter  of  convenience. 
If  the  barrels  are  to  be  emptied  and  the  fruit  resorted 
before  being  sent  to  market,  it  is  better  to  leave  the 
heads  out.  On  the  other  hand,  if  the  apples  are  to  be 
shipped  without  further  sorting  they  may  as  well  be 
headed  up  at  once,  and  the  barrels  will  handle  more 
easily. 

There  is  also  a  difference  of  opinion  as  to  whether 
apple  barrels  should  stand  on  end  or  lie  on  the  side  in 
storage.  It  is  hard  to  see  how  there  could  be  any 
difference  one  way  or  the  other. 

The  amount  of  fresh,  warm  fruit  put  into  a  storage 
room  at  one  time  should  not  be  excessive.  It  is  better 
to  fill  a  room  slowly,  allowing  time  for  each  lot  to  cool. 
When  a  large  quantity  of  fruit  is  placed  in  the  storage 
room  at  one  time  it  requires  a  considerable  while  for  it 
to  be  cooled  down. 

IV.     TEMPERATURES 

Fruit  storage  does  not  require  a  very  low  tem- 
perature. In  fact,  the  temperature  is  necessarily 
much  higher  than  that  used  for  butter  or  meat 
storage.  The  freezing  point  may  be  looked  on  as  the 
minimum  for  fruit,  whereas  it  is  the  maximum  for 
meat.  This  simplifies  the  problem  and  reduces  the 
expense. 

The  best  storage  temperatures  for  all  sorts  of  fruits 
and  vegetables  have  not  been  determined.  Far  from 
it.  A  fairly  precise  knowledge  has  been  gained  from 
experience  with  certain  kinds  more  commonly  stored; 
but  while  the  following  table  presents  the  best  data 


OF   THE 

UNIVERSITY 


FRUIT    STORAGE 


III 


now  available,  it  cannot  be  regarded  as  infallible,  or 
as  more  than  approximately  correct. 

APPROXIMATE  TEMPERATURES  FOR  STORING  FRUITS 
AND  VEGETABLES' 


Degrees 

Degrees 

Apples,  summer    . 

36—42 

Strawberries 

.     .     36—44 

Apples,  winter.     . 

32—35 

Potatoes  . 

.     .     36—40 

Pears,  summer 

36—44 

Onions 

.     .     34—38 

Pears,  winter    .     . 

33—38 

Cabbage  . 

.     .     34—36 

Peaches    .... 

q6  *8 

Beets    .     . 

q6  —  4.0 

Plums       .... 

3           «?w 

36—42 

Turnips    .     . 

.       .       34—40 

Cherries  .... 

O  R  AQ 

Celery 

•3J.  OR 

Grapes      .... 

^O           tj\J 

32—36 

Different  varieties,  however,  even  of  the  same 
class  of  fruits,  often  require  different  temperatures 
for  best  results.  Judge  Wellhouse  writes  me,  saying : 
* c  We  have  found  that  different  varieties  require  a 
different  temperature,  but  just  what  temperature  is 
best  for  each  variety  we  have  yet  to  learn.  Jona- 
than requires  a  much  higher  temperature  than  Ben 
Davis.  From  the  experience  we  have  had  I  should 
say  that  forty  degrees  would  be  near  the  mark  for 
Jonathan,  and  thirty-two  to  thirty-three  degrees  for 
Ben  Davis." 

Some  varieties  are  characterized  by  better  keeping 
quality  than  others.  This  quality  belongs  to  the 
variety,  just  as  much  as  color,  or  form,  or  flavor.  In 
an  experiment  made  by  the  Canadian  Experimental 
Farms,  in  which  several  varieties  of  apples  were  stored 
till  May  28th,  the  order  of  superiority  in  keeping  qual- 
ity was  as  shown  below.  The  figures  give  percentages 


112     FRUIT   HARVESTING,    STORING,    MARKETING 

of  apples  remaining  sound  at  the  end  of  the  experi- 
ment. 

Ben  Davis 100         Salome 20 

Wagener 88         Fameuse 12 

Rawle's  Janet      ...  82         Haas o 

Winesap 82         Gideon o 

Walbridge 73         Mclntosh o 

Lawver 49         Anisovka o 

Pewaukee 29 

But  fruits  of  the  same  variety  differ  greatly  in 
keeping  quality,  and  so  in  temperature  requirements, 
when  grown  in  different  localities,  or  even  from  year 
to  year  when  grown  in  the  same  orchard  or  vineyard. 
It  is  a  common  observation  that  the  weather  during 
the  ripening  period  has  a  profound  effect  on  the  keep- 
ing quality  of  apples  or  grapes. 

V.    GRAPE   STORAGE 

Along  with  the  recent  remarkable  development  of 
the  grape  growing  has  come  an  extensive  business  in 
grape  storage.  An  acquaintance  of  mine  from  the 
grape-growing  district  wrote  me  the  other  day  (March 
1 2th),  "A  neighbor  of  mine  has  one  hundred  tons  of 
Catawbas  still  in  storage."  The  immense  production 
of  grapes,  especially  in  certain  neighborhoods  in  west- 
ern New  York  state,  and  the  uncomfortably  low  prices 
which  often  rule  at  picking  time,  have  naturally  forced 
growers  to  use  every  means  of  increasing  the  outlet 
and  of  extending  the  season.  Storage  is  one  of  the 
readiest  of  these  means. 

At  the  beginning  growers  tried  the  cold  storage 
companies,  but  the  expense  of  rented  storage  was 


FRUIT    STORAGE  113 

generally  too  great  for  the  low  price  of  grapes,  and 
this  practice  never  made  much  headway.  The  very 
low  price  of  grapes,  in  fact,  made  it  positively  necessary 
that  any  storage  must  first  of  all  be  comparatively 
inexpensive;  and  as  the  cheapest  possible  system  is 
that  of  home  storage  in  ventilated  houses,  this  method 
came  into  most  common  use. 

The  system  of  storage  in  houses  cooled  by 
ventilation  has  thus  come  to  be  the  one  generally 
practiced.  It  is  successful  beyond  what  might  have 
been  hoped  in  advance  of  experience.  Indeed,  the 
system  seems  to  be  as  effective  in  keeping  grapes  as 
it  is  in  keeping  apples — that  is  to  say,  it  is  as  satis- 
factory as  any  ordinary  practical  piece  of  hard  work 
is  ever  likely  to  be. 

The  houses  or  storage  rooms  used  for  grapes  are 
exactly  like  those  used  for  apples.  The  houses  de- 
scribed in  subsequent  pages  of  this  chapter  and  the 
designs  given  are  mostly  for  apple  storage;  but  this  is 
merely  because  this  crop  has  come  under  my  more 
immediate  observation.  I  wished  to  write  this  account 
as  far  as  possible  from  my  actual  personal  knowledge, 
and  I  trust  such  a  course  will  seem  justified  in  the 
eyes  of  the  reader.  But  any  of  the  houses  herein 
described  could  be  adapted  to  grape  storage,  usually 
without  material  alteration. 

Mr.  Trevor  Moore,  of  Hammondsport,  N.  Y.,  in 
the  center  of  one  of  the  largest  grape  producing  dis- 
tricts in  eastern  North  America,  has  been  very  suc- 
cessful in  growing  and  storing  grapes.  I  am  indebted 
to  him  for  much  valuable  information  on  this  subject. 
He  has  also  furnished  me  with  the  following  descrip- 


114     FRUIT   HARVESTING,    STORING,    MARKETING 

tion  of  an  unusually  large  and  effective  storage  house 
owned  by  his  neighbor,  Mr.  J.  S.  Smith. 

The  house  is  60  x  60  feet  on  the  floor,  with  stud- 
ding 1 6  feet  high.  These  are  2x6,  and  are  papered 
and  ceiled  on  each  side  and  filled  with  sawdust  be- 
tween. The  lower  and  upper  floors  are  made  double 
and  filled  between  with  sawdust  the  same  as  the  walls. 
The  entire  building  is  placed  above  ground.  There 
are  several  intakes  for  cold  air  on  the  east  and  west 
sides  just  above  the  floor.  These  are  3^  x  2^  feet 
each,  and  are  closed  with  tight  doors  like  those  used 
on  refrigerator  cars.  There  are  two  warm-air  shafts 
from  the  upper  floor  through  the  roof  and  extending 
8  feet  above  the  comb.  In  each  there  is  a  shelf  on 
which  a  lamp  may  be  set  to  start  the  circulation  of  air 
when  necessary. 

This  building,  which  differs  in  no  essential  respect 
from  the  apple  storage  houses  more  explicitly  described 
in  this  chapter,  and  which  is  a  type  of  the  growers' 
storage  houses  in  the  grape  districts  of  western  New 
York  state,  has  been  entirely  successful  in  its  opera- 
tions. Grapes,  particularly  Catawbas,  are  held  here 
till  April  or  May  in  perfect  condition  without  the  help 
of  any  artificial  refrigeration  whatever. 

VI.    STORING  VEGETABLES 

Many  sorts  of  vegetables  are  extensively  stored 
each  year.  Thousands  of  bushels  of  potatoes  are  car- 
ried the  year  round  by  dealers,  and  growers  often  hold 
their  stocks  for  many  months.  Cabbages,  turnips, 
carrots,  beets,  salsify,  parsnips,  and  all  similar  vege- 


FRUIT    STORAGE  115 

tables  are  stored  in  great  quantities  and  with  general 
success. 

Vegetables  are  usually  stored  in  pits  or  in  root 
cellars,  such  as  will  be  described  further  on  in  this 
chapter.  Mr.  Dean  Ferris,  market  gardener,  of  Peeks- 
kill,  N.  Y.,  who  is  very  successful  in  keeping  vege- 
tables, has  given  me  a  description  of  his  methods, 
which  I  reproduce  entire.  He  says:  "We  dig  carrots 
in  October,  put  them  in  conical  heaps  on  the  surface, 
containing  ten  to  fifteen  barrels  each,  cover  with  the 
tops,  and  leave  thus  until  approach  of  cold  weather, 
when  they  are  covered  with  soil  at  intervals  as  the 
weather  gets  more  severe,  until  the  covering  is  about 
one  foot  deep.  Beets  are  also  stored  at  the  same 
time  and  in  the  same  manner.  Parsnips,  salsify,  tur- 
nips, rutabagas  are  not  gathered  until  November,  and 
are  then  treated  the  same  as  carrots.  Horseradish  is 
dug  as  late  in  November  as  it  is  safe  to  leave.  It  is 
put  in  heaps  of  not  over  seven  barrels  each,  and  with  a 
liberal  amount  of  soil  mixed  through  it  at  the  time 
each  basketful  is  emptied.  Horseradish  sets  require 
more  care,  and  are  put  in  heaps  of  two  or  three  barrels, 
with  as  much  soil  mixed  through  them  as  possible. 
Onions  are  stored  in  a  dry  loft  where  it  freezes,  and 
those  intended  for  spring  market  are  allowed  to  freeze 
and  are  then  covered  with  hay  or  straw  to  a  depth  of 
nearly  a  foot,  and  this  is  not  removed  until  the  frost 
is  entirely  drawn  out.  Those  for  winter  sales  are  not 
allowed  to  freeze  nor  to  grow  with  too  much  heat. 
The  best  temperature,  I  think,  is  just  above  thirty- two 
degrees.  Squashes  and  pumpkins  are  best  kept  in  a 
dry  place  where  the  thermometer  will  indicate  forty  to 


Il6     FRUIT   HARVESTING,    STORING,    MARKETING 

fifty  degrees.  Cabbage  we  place  on  the  surface  in  four 
rows,  each  block  containing  twenty-five  to  one  hundred 
heads.  They  are  pulled  as  late  in  November  as  possi- 
ble, and  must  be  bright  and  clean  to  keep  well.  They 
are  covered  as  are  the  carrots,  leaving  only  the  roots 
exposed.  For  use  until  February,  we  cut  the  heads, 
put  them  in  long  piles,  cover  with  boards  like  the  roof 
of  a  house,  and  then  cover  with  soil  as  often  as  neces- 
sary. Celery  is  stored  in  trenches  in  November,  the 
trench  being  about  the  same  depth  as  the  celery.  They 
are  placed  upright  as  they  grow,  about  five  heads 
being  in  each  course,  and  the  trench  may  be  any 
length.  Cover  with  boards,  to  be  followed  later  with 
soil,  like  carrots,  etc.  Our  cellar  is  small,  and  we  keep 
only  enough  vegetables  in  it  to  supply  our  trade  for 
about  a  month.  Potatoes  we  store  in  barrels  in  the 
cellar,  keeping  them  in  the  dark.  The  best  tem- 
perature for  storing  most  vegetables  is  about  thirty- 
five  degrees,  and  for  all  roots  the  surrounding  air 
should  be  quite  damp.  If  I  was  sure  that  the 
snow  would  last  all  winter,  I  would  place  cabbage 
on  sod  ground,  heads  down,  and  cover  with  snow. 
When  this  can  be  done  the  cabbage  comes  out  in 
spring  as  nice  and  green  as  when  covered.  We  can 
not  winter  over  spinach  unless  our  fields  are  well 
covered  with  snow  the  entire  winter.  For  late 
keeping  we  sometimes  allow  parsnips  and  turnips  to 
freeze  in  the  pits,  and  do  not  remove  until  the  frost 
is  all  out,  when  they  come  out  nearly  as  nice  as 
when  stored.  I  prefer  our  plan  to  cellars  or  root 
houses.  I  have  tried  a  celery  house  and  gave  it 
up." 


FRUIT    STORAGE  1 17 

VII.    STORAGE   IN   PITS 

This  is  undoubtedly  the  oldest  form  of  storage  for 
fruits  and  vegetables.  It  has  been  in  use  almost 
everywhere  on  this  continent  since  the  days  of  the  first 
settlements.  The  Indians  and  the  mound-builders 
used  it,  but  that  is  really  not  to  be  considered  a  prece- 
dent. The  method  is  better  than  it  looks.  At  first 
sight  it  seems  slovenly  and  makeshifty,  but  in  reality 
it  gives  excellent  results  at  small  expense.  Apples 
used  frequently  to  be  stored  in  pits,  but  the  practice 
is  waning  as  applied  to  fruits.  Potatoes,  sweet  pota- 
toes, turnips,  and  cabbages  are  the  vegetables  most 
commonly  stored  in  this  way. 

The  usual  procedure  begins  by  making  a  shallow 
excavation,  into  which  the  vegetables  are  put.  In 
positions  where  perfect  drainage  can  not  be  secured 
the  excavation  is  omitted,  and  the  vegetables  or  fruits 
are  piled  directly  on  the  ground.  In  either  case  the 
vegetables  or  fruits  are  piled  up  into  a  high  cone- 
shaped  figure.  Sometimes  they  are  put  on  carefully 
in  concentric  layers  with  rounds  of  straw,  chaff,  leaves, 
or  sawdust  between.  This  precaution  is  probably 
worth  while,  as  it  secures  some  ventilation,  facilitates 
drainage,  and  separates  the  fruits  so  that  deca)^  spreads 
less  quickly  from  one  to  another.  Sometimes  a  ven- 
tilator is  placed  in  the  middle  of  the  heap.  This  may 
best  be  a  simple  box  tube  five  to  eight  inches  square, 
made  of  four  boards  nailed  together.  It  should  be 
liberally  perforated  with  augur  holes  throughout  its 
length.  On  top  some  sort  of  cover  is  placed  to  pre- 
vent rain  or  snow  from  falling  in. 


Il8     FRUIT   HARVESTING,    STORING,    MARKETING 

Excessive  quantities  of  fruit  or  vegetables  should 
not  be  piled  together.  Fifty  bushels  or  less  may  be 
considered  best,  though  this  limit  is  often  greatly  ex- 
ceeded. Personal  experience  under  definite  conditions 
is  the  best  test.  Several  sorts  of  vegetables,  as  onions 
and  cabbages,  should  not  be  included  in  the  same  pit. 

When  the  heap  of  fruits  or  vegetables  is  complete 
a  covering  of  straw  or  leaves  is  put  on.  This  covering 
may  be  held  in  place  temporarily  by  loose  boards  laid 
on.  It  is  desirable  to  keep  the  pile  for  several  days, 
or  even  for  weeks,  without  additional  cover.  This 
allows  the  vegetables  to  cool  down  and  to  evaporate  a 
certain  amount  of  water.  As  the  weather  grows  colder 
some  soil  is  shoveled  onto  the  straw  covering.  This 
earth  cover  is  put  on,  a  little  at  a  time,  from  day  to 
day,  thickening  as  the  cold  increases,  until,  by  the 
time  the  ground  freezes  for  winter,  the  pit  is  adequately 
protected  against  the  severest  freezes  which  are  to  be 
expected. 

The  essentials  of  this  method  of  pit  storage  are: 
(i)  good  fruit  or  vegetables,  mature  and  free  from 
decay;  (2)  careful  handling;  (3)  perfect  drainage; 
(4)  proper  ventilation;  (5)  progressively  supplied 
and  adequate  protection  from  cold,  but  not  such  a 
covering  as  will  prevent  the  proper  cooling  off  of  the 
contents  of  the  pit.  The  advantages  of  the  method 
are  convenience  and  economy.  In  the  opinion  of  the 
author  the  use  of  storage  pits  should  be  much  more 
common  than  it  is.  There  seems  to  be  a  notion  that 
it  belongs  only  with  frontier  conditions,  and  it  has 
generally  been  practiced  only  in  new  countries. 

My  friend  and  former  student,  Mr.  O.  M.  Morris, 


FRUIT    STORAGE  1 19 

has  recently  made  public  his  observations  of  this  form 
of  storage  in  the  comparatively  new  country  of  Okla- 
homa.* His  descriptions  and  notes  are  of  so  much 
general  interest,  that  I  will  copy  them  here  : 

"  Storing  potatoes,  sweet  potatoes,  turnips,  and  beets  in 
pits  over  winter  is  practiced  in  Oklahoma  and  the  surround- 
ing states  to  a  considerable  extent  and  with  widely  varying 
degrees  of  success.  Some  men  keep  their  root  crops  over 
winter  in  pits,  with  a  loss  of  not  more  than  one  per  cent, 
while  others  lose  their  entire  crop.  There  are  many  condi- 
tions that  will  contribute  to  the  loss,  and  sometimes  it  is  quite 
difficult  to  meet  all  the  conditions  required  for  successful 
storage  in  pits. 

"  The  condition  of  the  crop  to  be  stored  is  of  prime  impor- 
tance. It  should  be  matured,  free  from  decay,  cuts,  bruises, 
sun-scald,  and  the  effects  of  frost.  Sweet  potatoes  are  very 
susceptible  to  the  effects  of  frost  and  other  injuries.  Potatoes 
should  be  carefully  sorted  before  they  are  placed  in  the  pits 
for  winter.  All  tubers  that  are  not  in  good  condition  should 
be  thrown  out.  It  is  best  to  place  the  crop  in  storage  as  soon 
as  dug.  The  best  results  are  had  when  the  potatoes  are  kept 
a  little  moist  and  not  allowed  to  dry  in  the  open  air. 

"The  conditions  for  storage  required  by  any  crop  are 
about  the  same,  whether  these  conditions  be  furnished  by 
cellars,  storerooms,  or  pits.  The  material  used  in  the  con- 
struction of  pits,  however,  is  of  a  very  different  character  from 
that  used  in  other  storerooms,  and  is  more  dependent  on  its 
character  and  surroundings  for  its  utility.  The  pits  should  be 
so  located  that  they  will  be  partially  or  entirely  shaded  from 
the  sun.  This  is  almost  necessary  to  maintain  a  low,  even 
temperature.  The  best  position  is  among  trees  or  on  the 
north  side  of  a  building.  Excessive  moisture  can  be  avoided 
by  giving  good  drainage.  Sloping  land  with  an  open  subsoil 
is  the  best,  but  any  kind  of  soil  is  good  if  it  is  well  drained 
so  the  water  will  not  seep  into  the  pit.  If  a  desirable  location 


:  Country  Gentleman,  66  :  276.     1901. 


120     FRUIT   HARVESTING,    STORING,    MARKETING 

for  a  pit  is  not  at  hand,  bad  drainage  may  be  overcome  by 
simply  piling  the  potatoes  on  the  surface  of  the  ground  and 
covering.  If  this  is  done,  the  covering  will  need  to  be  much 
thicker  than  for  pits.  It  is  best  to  have  the  potatoes  on  two 
or  three  inches  of  hay  or  straw,  and  covered  with  about  the 
same  thickness.  The  covering  should  protect  from  frost  and 
turn  water  well. 

"  The  pits  should  be  round,  or  long  and  narrow,  so  that 
the  pile  may  be  in  the  form  of  a  cone  or  rick.  The  potatoes 
should  not  stand  more  than  three  feet  deep  in  the  pile.  Small 
piles  containing  from  six  to  ten  bushels  have  nearly  always 
given  the  best  results  in  this  locality.  The  power  of  the  soil 
to  absorb  noxious  gases  is  depended  on  as  the  only  source 
of  ventilation,  and  can  not  act  successfully  in  large  piles. 
Sometimes  large  pits  are  ventilated  to  advantage  by  placing 
a  trough  or  piece  of  drain  tile  in  the  south  side  of  the  pit  near 
the  top.  The  tile  is  placed  in  a  horizontal  position,  with  one 
end  in  the  straw  that  covers  the  potatoes  and  the  other  just 
outside  the  covering  of  soil.  Another  ventilator  of  the  same 
form  may  be  placed  just  at  the  surface  of  the  ground.  The 
ventilators  must  be  closed  and  covered  during  very  cold 
weather. 

"  A  large  proportion  of  the  loss  of  root  crops  in  pits  is  due 
to  the  crops  being  unfit  for  storage  when  placed  in  pits.  This 
point  can  not  be  too  closely  watched.  If  this  loop-hole  for 
decay  is  carefully  guarded  and  good  drainage  secured,  the 
remaining  requirements  can  be  provided  at  will.  The  pro- 
tection from  the  sun  and  from  frost  required  will  depend 
largely  on  location." 

It  is  better,  when  such  a  pit  is  opened,  of  course, 
to  take  the  entire  contents  out  at  once.  However,  it 
is  often  feasible  to  make  a  small  opening  in  one  side, 
and  to  remove  the  potatoes  or  turnips  a  few  at  a  time. 
I  remember  well  how,  when  I  was  a  boy,  I  used  to  be 
sent  to  ^he  potato  pit  day  after  day  to  get  enough  for 
dinner;  and  no  less  an  authority  than  Mr.  John  Bur- 


FRUIT    STORAGE  121 

roughs  tells  his  experience  of  going  to  the  straw-cov- 
ered pile  of  apples,  thrusting  his  arm  in  full  length, 
and  feeling  about  for  the  variety  of  his  choice.  The 
continual  removal  of  small  parcels  from  day  to  day, 
however,  is  more  apt  to  result  in  loss  with  apples  than 
with  potatoes  or  turnips. 

Hardly  any  other  fruit  except  the  apple  will  sub- 
mit to  this  method  of  storage,  and  the  writer  does  not 
urge  even  this  as  a  brilliant  success.  Among  vege- 
tables it  finds  a  wider  range  of  usefulness.  Those 
which  can  be  satisfactorily  handled  in  this  manner  are 
potatoes,  turnips,  rutabagas,  cabbages,  sweet  potatoes, 
beets,  mangels,  carrots,  parsnips,  salsify,  and  late 
squashes.  The  order  in  which  these  are  named  is 
approximately  the  order  of  their  amenability  to  the 
treatment  under  discussion. 

' CAVES ' ' 

The  "dugout,"  or  "cave,"  which  is  frequently 
found  on  western  farms,  is  one  step  removed  from  the 
storage  pit  toward  the  real  storage  house.  The  dug- 
out seems  to  be  a  western  institution.  In  the  winter  it 
is  used  for  storing  fruit  and  vegetables,  and  in  the  sum- 
mer it  becomes  a  refuge  from  threatening  cyclones.  I 
have  often  been  waked  up  in  the  night  to  run  for  one 
of  them.  I  lived  in  Oklahoma  then,  and  refuge  from 
cyclones  was  much  more  important  than  storage  for 
apples.  Still,  the  "  cave ' '  was  used  for  holding  various 
perishable  products  even  during  the  cyclone  season; 
and  the  frightened  denizen,  precipitately  arriving  at 
one  o'clock  in  the  morning,  might  find  himself  but- 
toning his  trousers  and  rubbing  his  eyes  among  pans 


122     FRUIT   HARVESTING,    STORING,    MARKETING 

of  milk,  dishes  of  butter,  and  remnants  of  yesterday's 
dinner.  There  may  be  ' '  caves  ' '  and  dugouts  in  the 
east,  but  I  have  never  seen  them.  Even  the  word 
' '  cave  ' '  in  this  connection  is,  I  think,  of  the  west, 
western. 

The  dugout  is  made  by  digging  into  a  hillside,  if 
one  is  available,  and  making  the  walls  of  earth  so  far 
as  possible.  Sometimes  the  walls  are  lined  with 
boards,  and  sometimes  these  lining-boards  are  run  round 
on  studding  set  against  the  earth  walls.  Sometimes, 
however,  and  not  seldom,  the  earth  walls  are  unlined. 
Even  the  roof  is  commonly  made  of  earth.  Rough 
beams  are  laid  for  a  ridge  pole  and  rafters;  these  are 
covered  with  brush,  and  the  earth  is  shoveled  on.  A 
well-built  and  properly  managed  ' '  cave  ' '  of  this  sort 
will  grow  a  crop  of  pigweeds  on  top.  The  last  desid- 
eratum has  been  secured  when  a  grass  turf  is  settled 
over  the  roof,  but  good  luck  seldom  goes  so  far  as  that 
in  Oklahoma. 

A  ventilator  is  sometimes  put  into  the  conventional 
dugout;  sometimes  not.  For  purposes  of  storage  a 
good  ventilator  is  highly  important  (and  I  think  it 
would  be  appreciated  by  the  crowded  occupants  on 
cyclone  nights).  The  dugout  necessarily  has  a  door 
also,  but  it  seldom  or  never  has  a  window. 

According  to  my  rather  extensive  observation  of 
these  examples  of  farm  buildings,  they  would  be  greatly 
improved  for  storage  purposes  by  the  adoption  of  some 
rational  means  of  ventilation.  This  might  be  provided 
by  making  a  good-sized  flue  on  top  at  the  end  opposite 
the  door,  and  by  making  a  cold-air  inlet  in  the  bottom 
of  the  door.  A  sliding  window  two  feet  square  in  the 


FRUIT    STORAGE  123 

lower  part  of  the  door  would  admit  cool  air,  which,  as 
it  became  warmer,  would  pass  out  of  the  flue  at  the 
opposite  end. 

The  usual  dugout  fails  to  be  an  efficient  storage 
room  for  one  other  reason,  and  that  is  that  too  many 
kinds  of  things  are  put  into  it.  I  have  not  infre- 
quently seen  potatoes,  sweet  potatoes,  cabbages,  onions, 
apples,  and  butter  in  the  same  "  cave,"  or  some  other 
equally  unfriendly  mixture. 

The  dugout  seems  to  me  to  be  worthy  of  more 
general  adoption  on  farms  where  no  sort  of  storage  is 
now  provided.  It  seems,  further,  to  be  worth  taking 
more  seriously  on  the  farms  where  it  already  exists.  I 
believe  it  has  considerable  possibilities  in  the  storage 
line  if  properly  managed.  In  particular  it  ought  to  be 
tried  on  small  farms  in  the  eastern  states.  No  fur- 
ther directions  or  specifications  for  construction  need 
be  given,  for  there  is  nothing  elaborate  or  difficult  in 
the  architecture,  and  each  man  will  naturally  make  his 
own  dugout  to  suit  his  particular  circumstances. 

ix.  MR.  T.  L.  KINNEY'S  HOUSE 

The  apple  storage  house  of  Mr.  T.  Iy.  Kinney,  of 
South  Hero,  Vermont,  is  one  of  the  best  I  have  ever 
seen.  It  may  be  taken  as  a  type  of  the  private  fruit 
storage  house.  It  is  well  built,  and  has  been  entirely 
successful.  Apples  have  been  stored  in  it  in  con- 
siderable quantities  every  year  since  it  was  built,  and 
have  kept  admirably  without  exception. 

This  house  was  built  in  1888.  It  is  30x50  feet. 
The  main  story  is  8  feet  4  inches  high  in  the  clear  ; 


124     FRUIT  HARVESTING,    STORING,    MARKETING 

the  basement  is  7  feet  4  inches  high,  and  the  loft,  or 
second  story,  is  7  feet  high. 

The  framing  construction  is  simple,  and  much  like 
that  commonly  used  in  barn  building. 

The  large  room  on  the  main  floor  is  used  primarily 
as  a  sorting  and  packing  room,  but  can  also  be  used 


FIG.    39 — MR.    KINNEY  S    APPLE    STORAGE    HOUSE 

for  storage  when  the  basement  is  filled.  It  will  hold 
1,000  barrels,  piling  the  barrels  three  tiers  high,  which 
is  as  convenient  as  any  way. 

The  basement  is  the  main  storage  room.  The 
apples  are  let  down  to  this  from  the  main  floor  by  an 
elevator.  This  basement  also  has  an  outside  door  at 
the  end  opposite  the  one  shown  in  the  perspective 
(Fig.  39).  Barrels  may  thus  be  unloaded  or  loaded 


FRUIT    STORAGE  125 

without  being  carried  through  the  main  floor.  This 
basement  room  has  no  floor  except  for  some  loose 
boards  laid  down  to  keep  the  barrels  off  the  earth.  It 
has  several  small  ventilating  windows  near  the  top, 
and  the  door  is  closed  with  a  heavy  double-planked 
door,  which  is  kept  shut  after  cold  weather  sets  in. 
This  room  also  has  a  capacity  of  1,000  barrels. 

The  upper  story  is  used  as  a  storage  for  empty  bar- 
rels, coopers'  stock,  etc. 

The  main  door  opens  upon  the  first  floor.  The  sill 
is  about  3  feet  6  inches  from  the  ground  ;  but  the  door 


^V/2  matched  boarding. 
\f      /nS/SZ.                     '  Building  naner. 

\          finch-join*. 

*ada*r. 

Stud 

aeddat*  lath  fftlaitmf. 

JJeadair. 

jDead  air. 

^"^y                   /inotijoirtf.                     (       f^ 

xl 
FIG.    40 — SECTION    OF    WALL 

is  approached  by  a  driveway,  shown  in  the  illustra- 
tion (Fig.  39).  The  windows  are  of  glass  and  covered 
outside  with  heavy  board  shutters. 

The  roof  is  of  slate. 

The  outside  finish  consists  of  three  layers,  as  fol- 
lows: (i)  a  layer  of  i-inch  matched  pine,  (2)  a  layer 
of  building  paper,  (3)  a  layer  of  clapboards,  well 
painted. 

The  inside  finish  is  also  of  three  layers:  (i)  a  layer 
of  i -inch  matched  pine,  (2)  a  layer  of  building  paper, 


126     FRUIT   HARVESTING,    STORING,    MARKETING 

(3)  a  layer  of  half-inch  matched  boarding,  heavily 
painted.  The  painting  is  important. 

Between  the  outside  cover  and  the  inside  finish, 
and  between  the  studding,  there  is  another  layer  con- 
sisting of  lath  and  plaster.  The  position  of  these 
various  parts  will  be  better  understood  by  reference 
to  Fig.  40. 

This  leaves  two  dead-air  spaces  in  the  walls,  one 
on  each  side  of  the  layer  of  lath  and  plaster.  Mr. 
Kinney  says  that  if  he  were  building  again  he  would 
have  the  studding  wider — say,  2  x  6 — in  order  to  make 
the  walls  thicker  and  the  dead-air  spaces  larger. 

In  the  construction  of  this  house  the  following  bill 
of  lumber  was  used: 

BILL    OF    LUMBER    FOR   APPLE    HOUSE 

3,500  feet  wall  boarding  4,000  feet  clapboards 

3,000    "     roof  boarding  25  bundles  lath 

3,500    "     ceiling  (inside)  22^  squares  slate 

7,200  feet  floor  boards  (double  floors) 

OUTSIDE    FINISH 

200  feet  5  in.  crown  mould 

190     "    2  in.  bed  mould 

300     "   ^g  x  10  mould  for  frieze  and  facia   >  Lineal  measure 

200     "^3x7  base  and  water  tables 

200     "   %  x  12  planers 


4pieces|gx5    1  5  feet     j.  Corner  boards 

4 

78X0     15 

) 

8 
16 

2x8    15 
2x8    13 

[.Sills 

56 
26 

2x9    15^ 
2x9    30 

(•  Floor  joists 

26 

1^x9   19 

Collar  ties  to  rafters 

100 

3x4  14 

iwall  studs 

20 

3X4      12 

) 

56 

2x8      21 

Rafters 

26 
26 

2x6    10 
1x6      8 

>•  Braces 

16 

1x4   13 

Ribbons 

4 

2X  12    13 

Ridge  poles 

FRUIT    STORAGE  127 

Responsible  lumber  dealers  in  Burlington  estimate 
this  bill  at  $443. 69.  This  house  actually  cost  $1,500, 
finished. 

Mr.  Kinney  has  furnished  me  with  the  following 
records  of  temperature  observations,  made  during  the 
winter  of  1896-7,  and  showing  how  well  he  is  able  to 
keep  the  rooms  under  control : 


Date 
December 

28  ... 

Cellar 
Temperature 
Degrees 

•3C 

Main  Room 
Temperature 
Degrees 

02 

2Q 

-7C 

oo 

j 

•*6 

oo 

2    ... 

16 

OC 

,, 

16 

•37 

« 

A     , 

•27 

38 

<c 

7   . 

•3.7 

16 

,, 

j  i 

•77 

qC 

«  < 

Id.   . 

^6 

02 

,, 

17   . 

^6 

•1A 

„ 

^6 

q.2 

(1 

21    . 

16 

W 

It  will  be  noticed  that  the  temperature  fluctuated 
more  in  the  room  on  the  first  floor  than  in  the  cellar. 
This  is  due  to  two  causes; — (i)  there  were  more  apples 
in  the  cellar  than  in  the  room  above,  and  (2)  work 
was  going  on  in  the  upper  room,  men  were  passing 
in  and  out,  and  the  doors  were  frequently  opened. 

The  practice  is  to  cool  the  house  as  much  as  pos- 
sible as  picking  time  approaches.  This  is  done  merely 
by  attention  to  ventilation.  The  windows  are  kept 
open  during  the  prevalence  of  cool  westerly  winds  or 
during  cold  nights,  and  the  house  is  kept  tightly 
closed  during  hot  weather  and  when  the  sun  shines. 


128     FRUIT   HARVESTING,    STORING,    MARKETING 

The  fruit  is  picked  and  sorted  into  barrels  if  there 
is  sufficient  help  at  picking  time,  The  sorting  is  done 
on  a  sorting  table  kept  out  in  the  orchard.  When,  as 
sometimes  happens,  enough  help  can  not  be  secured, 
the  apples  are  only  partially  sorted  or  not  sorted  at 
all.  They  are  put  into  the  barrels  and  are  taken  to 
the  storage  house,  where  sorting  follows  during  rainy 
weather.  When  the  apples  are  finally  carefully 
sorted  they  are  put  into  barrels  without  heads,  and 
are  set  away  in  the  storage  rooms,  where  they  are  left 
undisturbed  till  shipping  time.  In  case  of  unusual 
developments  of  scab  or  other  troubles,  especially  if 
rotting  occurs,  the  fruit  may  be  resorted  during  the 
period  of  storage.  At  any  rate,  the  final  sorting  and 
grading  is  done  at  the  time  of  shipment. 

X.    A   CANADIAN   FRUIT    HOUSE 

One  of  the  most  satisfactory  storage  houses  of 
medium  size  which  has  yet  come  under  my  observa- 
tion is  the  one  owned  by  Mr.  J.  M.  Fisk,  of  Abbots- 
ford,  Quebec.  This  is  a  frame  building,  30  x  20  feet 
outside.  It  is  built  with  8-foot  posts,  and  double 
boarded  with  i-inch  hemlock.  This  hemlock  siding  is 
laid  in  two  thicknesses  with  the  tar  paper  between. 
The  whole  is  roofed  with  cedar  shingles. 

There  is  a  cellar  or  basement  under  the  whole 
house,  which  doubles  its  capacity.  The  cellar  wall  is 
of  stone  and  mortar,  6  feet  high  and  2  feet  thick.  At 
the  lower  end  it  rises  3  feet  above  the  surface  of  the 
ground;  at  the  upper  end,  about  i  foot.  The  cellar 
is  effectively  tile  drained,  is  furnished  with  a  good 
cemented  bottom,  is  lighted  by  three  windows,  with 


FRUIT    STORAGE 


129 


double  sash  for  winter,  and  is  ventilated  by  two  4-inch 
tiles,  which  are  closed  in  very  cold  weather.  The 
floor  over  the  cellar  is  2^  inches  thick,  i-inch  lining 
with  tar  paper  and  i^-inch  plank.  The  floor  above 
the  packing  room  is  2  inches  thick,  of  two  layers  of 
i -inch  boards  with  tar  paper  between. 

The  packing  and  sorting  room  above  the  cellar  is 
lighted  by  four  windows,  4  feet  by  2  feet  10  inches. 


•-»&.  •••• ^Juo     . 

FIG.    41 — MR.    FISK'S    FRUIT     HOUSE 

The  upper  sash  drops  6  inches  for  ventilation.  There 
are  two  doors — one  to  load  or  unload  from  wagon  with- 
out lifting  barrels,  the  other  for  general  use  and  to 
unload  from  dray. 

The  loft  or  upper  story  is  approached  by  stairway 
at  end  of  packing  room.  The  only  approach  to  cellar 
is  near  the  center  of  building,  by  a  lift  which  consists 
of  a  section  of  the  floor,  cut  4  feet  by  4  feet  2  inches, 
and  supported  by  four  ^-inch  rods,  one  at  each  corner 
of  the  platform.  These  pass  through  and  up  to  the 
ends  of  two  stout  cross-arms,  made  of  white  ash,  6 


130     FRUIT   HARVESTING,    STORING,    MARKETING 

feet  6  inches  above  platform;  and  on  top  and  center 
of  cross-arms  is  attached  a  g-inch  pulley.  This  plat- 
form or  open  cage  runs  in  grooves  of  frame  of  chute, 
which  consists  of  four  upright  scantlings,  5x2  inches, 
one  at  each  corner,  firmly  secured  to  both  upper  and 
lower  floors  and  bottom  of  frame  in  cellar.  The  plat- 
form being  a  section  of  the  floor,  for  loading  and 
unloading,  is  held  in  position  by  a  brake  and  lever 
attachment  on  top  of  the  drum  in  the  loft,  and  is 
operated  from  floor  of  packing  room  by  a  ij^-inch 
endless  rope,  which  passes  twice  around  the  drum  in 
the  loft,  and  down  through  either  side  of  the  platform 
to  the  bottom  of  the  chute,  over  two  small  pulleys  to 
keep  it  taut.  The  drum  is  5  feet  i%  inches  in  diam- 
eter, with  a  2 1 -inch  rim,  and  is  built  on  the  shaft.  In 
operating,  it  winds  and  unwinds  the  rope  over  the 
shaft,  the  rope  passing  through  the  pulley  on  top  of 
cage  as  it  is  lowered  or  raised  from  the  cellar.  The 
lowering  and  raising  are  facilitated  by  a  2oo-pound 
counterweight  attached  to  shaft  by  a  rope  and  pulley. 
Mr.  Fisk  says  he  finds  the  elevator  a  great  con- 
venience in  handling  the  fruit,  as  it  enables  him 
to  take  advantage,  without  much  labor,  of  a  good 
cellar  to  store  apples  and  other  fruits  and  vegetables 
during  both  hot  and  cold  weather. 

The  cellar  will  store  260  barrels  of  apples,  and  the 
room  above,  which  is  designed  for  a  sorting  and  pack- 
ing room,  may  be  converted  into  a  storage  room  at  a 
pinch,  and  will  accommodate  at  least  another  260  bar- 
rels. The  loft  or  attic  is  useful  for  general  storage. 
The  cellar  is  the  room  in  which  apples  have  been  kept 
hitherto.  L,ast  winter  apples  in  barrels  in  the  cellar 


FRUIT    STORAGE  131 

suffered  no  damage,  though  the  thermometer  outside 
went  down  to  27  degrees  below  zero  for  a  short  time. 
No  heat  was  given,  and  no  artificial  refrigeration  was 
required.  The  capacity  of  the  house  has  not  been 
severely  taxed  thus  far,  for,  though  Mr.  Fisk  had  a 
market  crop  of  over  1,300  barrels  this  year,  the 
exceptionally  good  local  market  which  he  enjoys 
absorbed  the  greater  part  of  it  almost  direct  from 
the  orchard. 

The  foregoing  notes  are  taken  largely  from  an 
account  published  by  the  author  in  Country  Gentle- 
man, 66  :  128,  February  14,  1901.  Mr.  Fisk  says  that 
he  can  not  give  an  exact  statement  of  the  cost  of  the 
house,  because  a  good  part  of  the  lumber  was  from 
his  own  wood  lot,  and  was  prepared  at  odd  times. 
The  labor  of  construction  was  not  let  out  to  a  carpen- 
ter or  contractor  either.  The  house  was  essentially 
' '  home-made. ' '  Perhaps  this  is  a  chief  reason  why  it 
is  remarkably  well  made.  Mr.  Fisk  thinks,  however, 
that  $400  would  be  a  fair  estimate  of  the  cost  of 
such  a  building  in  his  neighborhood.  He  regards  it 
as  a  good  investment,  and  says  his  only  regret  is  that 
he  did  not  build  sooner  and  on  a  larger  scale. 

XI.    PROFESSOR  ALWOOD'S  STORAGE  HOUSE 

Professor  William  B.  Alwood,  horticulturist  of  the 
Virginia  Experiment  Station,  has  described  in  his  Bul- 
letin 58  a  storage  house  which  he  built  at  Blacksburg, 
Va. ,  and  which  involves  a  principle  somewhat  different 
from  anything  met  in  other  fruit  storage  houses.  The 
general  construction  of  the  house  is  also  interesting. 
The  following  account  of  the  house  is  adapted  from 


132     FRUIT   HARVESTING,    STORING,    MARKETING 

Professor  Al wood's  bulletin,  from  which  also  the  illus- 
trations are  drawn. 

The  essential  features  involved  are  :  ( i )  a  cellar 
excavated  into  a  gently  sloping  hillside,  and  carried 
into  the  bank  far  enough  to  place  the  cellar  room 
entirely  below  the  surface  of  the  earth,  and  yet  give 
an  opportunity  to  enter  the  cellar  easily  by  an  inclined 


FIG.    42 — PROFESSOR    ALWOOD'S    STORAGE    HOUSE 

way  from  the  lower  side  of  the  slope  ;  (2)  a  flue  lead- 
ing out  from  near  the  center  of  the  floor  of  the  cellar 
room  along  the  bank  of  the  hillside  for  a  considerable 
distance,  with  sufficient  fall  to  make  it  act  both  as  a 
drain  pipe  and  a  fresh-air  flue  ;  (3)  ventilators  placed 
at  each  end  of  the  cellar  room,  and  rising  to  a  suffi- 
cient hight  so  as  to  give  draft  enough  to  carry  off  rap- 
idly the  air  from  the  cellar  room. 

The  cellar  room  will  better  serve  the  purpose  of 
cold  storage  if  the  excavation  is  carried  back  into 
the  bank  so  as  to  make  the  floor  12  or  15  feet 
below  the  lowest  point  of  the  adjacent  hillside.  In 


FRUIT    STORAGE  133 

the  case  of  the  cellar  built  by  Professor  Alwood,  the 
excavation  is  only  10  feet  deep  at  the  deepest  point, 
but  he  now  feels  satisfied  that  a  greater  depth  would 
give  better  results.  The  principle  of  a  subterranean 
air  flue  is  the  unique  feature  of  this  cellar.  Its  use 
is  intended  to  secure  a  dry,  even  temperature  in  the 
cellar  by  admitting  air  as  desired  through  this  flue.  It 
should  be  at  least  6  inches  in  diameter,  and  should  be 
laid  at  a  depth  of  8  or  9  feet  for  a  distance  of  about 
500  feet. 

It  is  not  necessary  that  this  flue  should  lie  in  a 
straight  line,  but  any  departure  from  a  straight  line 
should  be  a  gradual  curve,  so  as  to  permit  an  unob- 
structed flow  of  air  into  the  cellar.  Situated  at  this 
depth  and  having  a  length  approximately  as  stated 
above,  the  air  flowing  into  the  cellar  through  this  flue 
will  be  in  summer  reduced,  and  in  winter  raised,  to  the 
temperature  of  the  soil  at  the  depth  stated,  which  will 
approximate  somewhere  between  50°  and  55°  Fahren- 
heit during  the  entire  year.  The  above  statement  is 
based  on  the  observed  temperature  of  perennial  springs 
in  the  vicinity  of  Blacksburg,  Va. 

From  the  foregoing  it  follows  that  if  the  air  in  the 
cellar  becomes  warmer  than  the  air  in  the  underground 
flue,  it  will  rise  through  the  ventilating  flues,  and  the 
colder  air  will  flow  in  from  the  supply  flue  as  desired. 
The  temperature  of  the  cellar  room  can  thus  be  approxi- 
mately controlled  down  to  at  least  the  neighborhood 
of  55°  to  60°  Fahrenheit. 

The  construction  of  the  cellar  is  shown  somewhat 
in  detail  in  the  drawings.  These  figures  serve  to 
bring  out  the  essential  ideas  and  plan  of  the  structure 


134     FRUIT   HARVESTING,    STORING,    MARKETING 

sufficiently  to  enable  any  mechanic  to  carry  them  out 
on  a  larger  or  smaller  scale  to  suit  the  needs  of  the 
builder. 

Fig.  42  is  a  longitudinal  section  through  the  cellar 
room,  and  shows  also  a  side  elevation  of  the  storeroom 
above.  The  two  ventilators,  a  a,  rise  through  the 
storeroom  and  are  6  inches  in  diameter  by  15  feet 
long,  thus  insuring  good  draft.  The  air  flue,  b,  enters 
under  the  foundation  and  discharges  fresh  air  into  the 
cellar  room  near  the  center.  This  flue  is  6  inches  in 
diameter,  and,  theoretically,  should  be  extended  far 
enough  along  the  hillside  to  admit  of  tempering  the  air 
to  the  temperature  of  the  surrounding  earth  while 
passing  through  it.  The  cellar  under  consideration 
has  an  air  flue  only  150  feet  long,  and  it  has  proved 
impossible  to  cool  the  air  in  the  cellar  room  below  60° 
with  an  outside  temperature  of  70°. 

The  dotted  line,  h,  shows  the  surface  of  the  ground 
on  the  hillside,  and  the  line  i  shows  the  level  of  the 
entry-way  into  the  cellar.  The  entry-way  should 
preferably  be  on  the  north  side,  and  should  be  closed 
in  by  a  vestibule,  so  as  to  protect  the  cellar-way  from 
storm,  and  to  prevent  influence  of  outside  temperature 
on  the  atmosphere  in  the  cellar. 

The  roof  of  the  vestibule  is  shown  at  d ,  and  one  side 
of  the  entry  walls  at  e.  The  floor  of  the  cellar,  fft 
pitches  slightly  to  the  mouth  of  the  air  flue,  b.  The 
cellar  floor  is  made  of  broken  stone  and  cement,  and 
successfully  checks  the  rise  of  ground  water.  The 
bins,  or  storage  shelves,  c  c,  etc. ,  are  of  2  x  4  scant- 
ling and  i -inch  oak  boards.  The  letters  k  k,  at  lower 
ends  of  ventilating  flues,  indicate  the  position  of  sliding 


FRUIT    STORAGE 


135 


dampers,  by  means  of  which  the  flow  of  air  from  the 
cellar  is  controlled.  With  the  i5o-foot  flue  used  in 
this  cellar  it  has  been  found  that  when  the  mercury 
remains  below  20°  for  any  length  of  time,  the  cellar 
will  take  a  temperature  below  freezing  unless  the  ven- 
tilators are  closed. 

Fig.  43  shows  the  ground  plan  of  the  cellar.  The 
letters  so  far  as  used  always  indicate  the  same  part  of 
the  structure  in  the  section.  The  walls  are  constructed 
of  stone,  which  is  unquestionably  the  proper  material. 


FIG.    43 — CELLAR    PLAN    OF     HOUSE    SHOWN    IN    FIG.    42 

In  the  Virginia  building,  which  was  constructed  to 
test  the  practicability  of  an  idea  new  to  this  class  of 
structures,  expense  was  avoided  so  far  as  possible,  and 
the  walls  were  built  of  wood.  The  framing  of  the 
walls  is  constructed  of  2  x  4  scantling,  framed  into 
sills  laid  in  broken  stone  and  cement.  The  corner 
posts  are  4x4  scantling.  This  frame  is  covered  out- 
side by  a  double  sheathing  of  inch  oak  plank.  The 
first  course  was  put  on  diagonally  and  covered  with 
strong  builder's  paper,  and  over  this  a  perpendicular 
course  of  sheathing  was  put  on.  The  whole  structure 
was  then  literally  soaked  with  crude  petroleum,  and 
the  earth  rammed  in  tight  around  the  cellar  story  and 


136     FRUIT   HARVESTING,    STORING,    MARKETING 

banked  up  so  as  to  carry  surface  water  away  from  the 
walls.  Inside  the  walls  were  covered  with  inch  oak 
boards,  and  the  bins  constructed  as  indicated  in  the 
drawings. 

The  entry- way  to  the  cellar  is  wide  enough  to  ad- 
mit of  backing  a  horse-cart  or  wagon  down  into  the 
cellar  so  as  to  unload  directly  from  it.  This  is  a  mat- 
ter of  much  convenience  to  the  workmen.  The  width 
of  the  cellar  floor  will  allow  of  a  row  of  barrels  being 
placed  in  front  of  the  bins  and  yet  admit  the  vehicle. 

With  stone  or  brick  walls  the  bins  would  need  to 
be  separated  from  the  outer  wall  by  putting  up  an 
inner  wall  of  boards  nailed  to  studding,  thus  giving 
an  air  space  between  the  bins  and  the  outer  wall. 

A  series  of  observations  on  the  range  of  tempera- 
ture in  the  cellar  was  made  during  November,  Decem- 
ber, January,  and  part  of  February,  1894,  an(i  tne 
results  are  summarized  below.  The  ventilator  and  the 
air  flue  were  all  left  open  from  November  ist  to  De- 
cember loth.  The  outside  air  temperature  was  28° 
on  the  morning  of  November  ist,  and  the  cellar  showed 
a  temperature  of  46°.  As  the  month  progressed  a 
period  of  warm  weather  set  in,  without  a  drop  to  freez- 
ing, from  the  yth  until  the  24th  of  the  month.  During 
this  time  the  temperature  often  registered  above  60° 
in  the  shade,  with  maximum  readings  considerably 
higher.  The  cellar  temperature  varied  just  12°  for 
the  entire  month,  reaching  58°  on  two  occasions,  but 
closing  the  month  at  46°,  with  outside  temperature 
at  34°. 

During  December  the  cellar  temperature  was  re- 
duced quite  steadily  from  45°  to  38°,  the  daily  varia- 


FRUIT    STORAGE  137 

tions  being  at  most  2°.  Outside  temperature  varied 
considerably,  but  the  range  was  between  15°  and  46°. 
A  number  of  observations  were  made  on  the  working 
of  the  supply  flue  and  the  ventilators.  The  tests 
made  showed  that  air  passed  through  the  i5o-foot 
supply  flue  in  thirty  to  forty  seconds,  and  the  ven- 
tilators could  be  depended  upon  at  all  times  to  keep 
up  a  movement  of  air  in  the  cellar  so  as  to  draw  in  a 
fresh  supply.  In  fact,  during  the  coldest  weather  the 
ventilators  were  frequently  closed  to  prevent  the  too 
rapid  lowering  of  the  temperature  in  the  cellar.  The 
tests  showed  that  this  flue  could  not  be  depended  on 
to  raise  the  air  to  a  proper  temperature  when  the  mer- 
cury outside  was  at  15°  or  lower.  The  air  was  raised 
about  20°,  the  amount  varying  with  conditions. 

During  January  further  experiments  showed  that 
the  temperature  of  the  cellar  could  be  easily  reduced 
to  35°  when  the  outside  air  was  at  15°  to  20°.  How- 
ever, the  building  proved  to  be  lacking  in  two  essen- 
tials: (i)  it  was  not  deep  enough  in  the  earth,  and  (2) 
the  floor  between  it  and  the  tool  room  above  was  not 
properly  laid.  This  floor  is  double,  of  half -inch  stuff. 
It  is  now  thought  that  the  cellar  room  should  also 
be  heavily  ceiled. 

The  total  range  of  temperature  in  the  cellar  during 
January  was  35°  to  42°.  This  result,  however,  was 
secured  by  carefully  watching  the  conditions.  An 
equally  good  result  can  not  be  secured,  when  outside 
temperatures  are  fluctuating,  without  constant  atten- 
tion. 

Professor  Alwood  thinks  that,  with  the  improve- 
ments which  have  been  suggested  by  experience,  the 


138     FRUIT   HARVESTING,    STORING,    MARKETING 

building  would  become  very  satisfactory.  In  the 
opinon  of  the  present  writer  the  interesting  and  unique 
principle  of  an  underground  flue  for  tempering  the 
air  would  be  applicable  to  the  storage  of  certain  veg- 
etables, such  as  sweet  potatoes,  and  others  requiring  a 
comparatively  high  temperature.  The  plan  seems  to 
be  practicable  for  securing  even  temperatures,  but 
hardly  adapted  to  give  the  low  temperatures  required 
in  apple  storage.  If  the  temperature  of  the  soil  at 
considerable  depths  is  about  50°,  as  observed  from 
living  springs  by  Professor  Alwood,  the  buried  flue 
ought  to  give,  theoretically,  an  even  temperature 
approximately  the  same.  This  is  much  too  warm  for 
apples  and  many  other  fruits.  Of  course  such  an 
underground  flue  may  be  used  or  kept  closed,  accord- 
ing as  the  temperature  of  the  storage  room  is  higher 
or  lower  than  the  observed  subterranean  temperature. 
It  might,  therefore,  prove  a  convenience  with  any 
,house,  and  would  in  no  way  interfere  with  the  more 
drastic  methods  of  lowering  the  temperature  of  the 
storage  room,  which  the  manager  might  find  it  desira- 
ble to  adopt  at  certain  times. 

XII.    A   NOVA  SCOTIA   HOUSE 

The  following  description  of  a  Nova  Scotia  apple 
storage  house  is  furnished  me  by  my  friend,  Professor 
F.  C.  Sears,  director  of  the  horticultural  school  at  Wolf- 
ville.  He  says  that  apple  warehouses  are  each  year 
becoming  more  common  in  the  great  apple  district  of 
Nova  Scotia,  the  Annapolis  valley.  They  are  built 
either  by  large  speculators  who  deal  extensively  in 
apples,  by  Hnglish  commission  firms  for  the  accommo- 


FRUIT    STORAGE 


139 


dation  of  their  patrons,  or  by  cooperative  associations 
of  the  growers  themselves,  and  are  used  either  for  the 
permanent  storage  of  fruit  or  for  temporary  storing  of 
apples  as  they  are  brought  from  the  farm,  and  until 
they  can  be  forwarded  by  rail  to  Halifax,  and  there 
loaded  on  steamers  for  England. 

The  illustration  shows  one  of  several  which  were 
built  in  1899  under  the  direction  of  Mr.  C.  R.  H. 
Starr,  agent  of  Northard  &  I^owe,  of  Condon.  It  is 


FIG.    44 — A    NOVA    SCOTIA    HOUSE 

85  feet  3ong  by  20  feet  wide,  and  has  a  capacity  of 
about  4,000  barrels,  with  loading  accommodations  for 
three  cars  at  one  time  along  the  side. 

The  building  rests  on  a  stone  and  brick  cellar  wall 
8  feet  deep,  and  the  superstructure  has  walls  10  feet 
high.  The  walls  are  covered,  on  the  outside  of  the 
studding,  with  two  courses  of  inch  boards,  with  build- 
ing paper  between,  and  this  again  is  covered  with 
paper,  with  shingles  on  the  outside.  Inside  the 
walls  are  first  lathed  and  plastered  with  selenite 
and  lime  mortar.  Then  inch  strapping  is  nailed 


140     FRUIT   HARVESTING,    STORING,    MARKETING 

against  the  studding,  and  the  whole  is  covered  with 
i -inch  tongued  and  grooved  spruce  sheathing.  The 
ceiling  is  covered  with  the  same  kind  of  sheathing, 
with  building  paper  laid  lengthwise  of  the  joists 
between  them  and  the  sheathing.  The  upper  floor  is 
also  laid  double,  with  paper  between,  thus  protecting 
the  body  of  the  building  from  frost  from  above. 

The  windows    and  door   frames  are  made  with 
double  casings  buried  in  the  covering  in  such  a  man- 


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FIG.    45  —  SECTION    THROUGH    WALL    AND    WINDOW 


ner  as  to  preclude  the  possibility  of  draft  or  frost 
(see  Fig.  45).  The  windows  have  double  sashes,  and 
are  provided  with  storm  shutters  for  protection  against 
heat  as  well  as  cold.  The  doors  are  also  double,  one 
swinging  outward  and  the  other  inward,  and  fitting 
closely  into  beveled  jambs.  These  doors  are  built  on 
2-inch  pine  frames,  with  i-inch  tongue  and  grooved 
sheathing  on  each  side  of  frame,  and  paper  between. 

There  are  three  hatchways  in  the  lower  floor,  pro- 
vided with  gratings,  or  tight  hatches,  if  required. 
,The  ventilators  extend  from  the  ceiling  to  the  roof, 
and  are  provided  with  slides  to  close  when  necessary. 
The  cellar  has  also  double  windows  and  4-inch  venti- 
lator tubes  in  the  sides.  Both  the  cellar  and  the  main 


FRUIT    STORAGE  141 

floor  of  the  building  are  proof  against  frost  in  the 
coldest  weather,  and  altogether  this  warehouse  is 
admirably  adapted  to  the  purpose  for  which  it  was 
built,  and  has  proved  invaluable  to  shippers. 

XIII.    MR.    T.    B.    WILSON'S   HOUSE 

The  house  herewith  illustrated  and  described  is  the 
property  of  Mr.  T.  B.  Wilson,  of  Hall's  Corners, 
Ontario  County,  N.  Y.  The  following  details  regard- 


FIG.    46 — MR.    T.    B.    WILSON'S    HOUSE 

ing  the  construction  and  operation  of  the  house  are 
taken  from  an  account  published  by  Mr.  S.  A.  Beach 
(Rural  New  Yorker,  September  i,  1897). 

The  fruit  is  received  by  the  door  which  opens  on 
the  first  floor  at  the  front  of  the  building  at  a  con- 
venient hight  for  unloading  apples  from  wagons.  The 
rear  door  of  the  same  floor  opens  above  the  railroad 
siding  at  a  hight  of  about  13  feet.  From  this  door 
the  barrels  are  run  over  a  slide  directly  into  the  car. 
When  barrels  that  are  in  the  cellar  are  to  be  shipped 


142     FRUIT   HARVESTING,    STORING,    MARKETING 

they  are  hoisted  to  the  first  floor  by  horse  power,  and 
then  loaded  into  the  car  from  the  rear  door. 

The  dimensions  of  the  building  are  40  x  60  feet, 
outside  measurement.  The  building  consists  of  a  cel- 
lar ii  feet  high  in  the  clear — the  first  story  of  the 
same  hight — and  the  attic,  which  is  used  for  storing 
empty  barrels,  wool,  etc.  The  combined  capacity  of 
the  cellar  and  first  floor  is  7,000  pony  barrels  or  6,500 
standard  barrels.  The  cellar  walls  are  two  feet  thick, 
made  of  small  stones  imbedded  in  grout.  Five  venti- 
lators open  into  the  cellar  floor — one  in  the  center  and 
one  in  each  quarter  of  the  floor.  From  these  one-foot 
pipes  lead  outside.  The  illustration  (Fig.  46)  shows 
four  ventilators,  which  open  outside  the  building  near 
the  ground,  with  doors  by  which  the  outside  opening 
may  be  closed  at  will.  The  cellar  has  an  earth  floor 
and  a  ceiling  of  inch  hemlock  stuff. 

The  walls  of  the  first  story  are  20  inches  thick, 
made  of  small  stones  imbedded  in  grout.  The  inside 
of  the  wall  is  formed  by  a  2x4  studding  set  against 
the  outer  wall  and  covered  with  matched  hemlock. 
The  air  space  opens  into  the  cellar  below  and  into  the 
attic  above,  and  may  be  closed  by  a  shutter  in  the 
attic,  so  that  a  current  of  cold  air  from  the  cellar  may 
be  sent  through  the  air  spaces  whenever  it  is  desirable 
to  do  so.  Over  the  hemlock  ceiling  of  the  cellar  is  laid 
about  three-fourths  of  an  inch  of  mortar  between  the 
sleepers.  The  floor  of  the  first  story  laid  on  these 
sleepers  is  of  two-inch  matched  pine.  The  ceiling  is 
rough  hemlock.  Above  this  the  space  between  the 
joists  is  filled  solid  with  sawdust,  over  which  are  laid 
the  inch  hemlock  boards  which  form  the  attic  floor. 


FRUIT    STORAGE  143 

The  cellar  has  but  one  outside  door,  which  is  in  the 
middle  of  the  rear  side.  On  either  side  of  this  door 
are  two  windows,  the  only  ones  which  open  into  the 
cellar.  In  addition  to  the  front  and  rear  windows 
already  mentioned,  the  first  floor  has  three  windows 
opening  to  the  rear — one  over  the  door  and  two  in 
front,  one  on  each  side  of  the  door. 

The  double  doors  are  ceiled  outside  and  inside, 
leaving  a  2 -inch  air  space  in  the  middle.  Between  the 
outer  and  inner  doors  is  a  12 -inch  air  space.  The 
windows 'are  of  single  sash,  protected  by  simple  board 
shutters  outside.  The  inside  shutters  are  about  6 
inches  thick,  with  3-inch  air  space  in  the  middle. 
The  sloping  jambs  narrow  outward.  The  first  story  is 
ventilated  by  icx  12  inch  openings.  These  open  into 
box  flues  which  pass  through  the  attic  to  the  cupolas 
on  the  roof.  These  tubes  are  opened  or  closed  by 
slides.  Air  is  admitted  through  the  windows  and 
doors.  The  floor  of  the  first  story  slopes  gradually  to 
the  rear,  so  that  barrels  of  fruit  may  be  readily  moved 
to  the  rear  door,  where  they  are  easily  loaded  into  the 
car. 

Concerning  the  use  of  the  building,  Mr.  Beach 
says  further  :  ' '  Shipments  are  made  from  here  at  any 
time  during  the  winter  by  using  refrigerator  cars.  It 
has  never  been  necessary  to  build  a  fire  in  the  building 
to  keep  the  fruit  from  freezing.  The  temperature  has 
been  controlled  by  strict  attention  to  the  ventilation. 
Russets  have  been  held  here  in  good  condition  till  May 
before  being  shipped. ' ' 

Mr.  Wilson  has  frequently  shipped  apples  to 
Europe  from  this  building  by  the  carload.  He  has 


144     FRUIT   HARVESTING,    STORING,    MARKETING 

also  rented  storage  to  others  at  a  fixed  rate  by  the 
barrel. 

xiv.  MRS.  L.  E.  ALLEN'S  STORAGE  HOUSE 

The  storage  house  of  Mrs.  L.  B.  Allen,  at  South 
Hero,  Vt.,  is  interesting  not  only  as  being  an  entirely 
successful  building  of  its  kind,  but  also  as  exemplify- 
ing in  its  construction  certain  practical  conditions 
which  have  frequently  to  be  met.  It  often  occurs  that 
the  fruit  farmer  does  not  care  to  build  a  fruit  storage 
house  out  and  out,  bran  new,  from  the  ground  up. 
He  has  some  other  building  on  hand  which  he  can 
more  conveniently  make  over,  or  some  beginning  from 
which  he  can  enlarge  to  suit  his  needs.  These  were 
the  circumstances  which  governed  the  planning  of  the 
house  under  consideration. 

This  house  was  built  on  a  foundation  already  made, 
where  another  structure  had  stood,  and  the  fruit  room 
above  the  foundation  was  also  built  against  another 
building  already  standing  on  one  side.  These  condi- 
tions, of  course,  lowered  the  cost  of  construction  con- 
siderably, and  this  must  be  remembered  in  examining 
the  figures  given  below.  Nevertheless,  these  condi- 
tions of  construction  occur  so  often  that  the  case  is 
fairly  typical,  and  may  be  properly  given  at  its  face 
value. 

'  The  house  consists  of  two  rooms,  the  lower  one 
being  a  basement  with  stone  sides.  This  basement 
opens  out  on  the  level  of  the  ground  at  one  end,  and 
is  covered  with  earth  to  the  top  of  the  wall  at  the 
other  end.  The  basement  story  is  7  feet  2  inches 
high  inside,  and  the  room  above  is  7  feet  7^  inches 


FRUIT    STORAGE 


145 


high.     Each  room  is  43  feet  9  inches  long  by  17  feet  2 
inches  wide. 

The  outside  of  the  upper  story  was  first  boarded 
on  the  studding,  then  covered  with  tar  paper,  and 
clapboarded  on  top  of  this.  Between  the  studding  it 
was  lathed  and  plastered.  Inside  it  was  ceiled  up 
with  matched  spruce,  and  a  wainscoating  of  hard  pine 


FIG.  47 — MRS.  ALLEN'S  APPLE   HOUSE 

was  run  round.  The  main  floor  is  double  thick,  with 
tar  paper  between  the  layers.  The  basement  has  no 
floor,  but  loose  boards  are  laid  down  and  the  barrels 
are  rolled  onto  these.  The  roof  is  covered  with  gal- 
vanized steel. 

The  upper  room  was  originally  intended  only  as  a 
sorting  room,  the  lower  story  being  expected  to  hold 
all  the  fruit  in  storage.  As  a  matter  of  fact,  however, 
the  upper  room  has  several  times  been  held  full  of 


146     FRUIT   HARVESTING,    STORING,    MARKETING 

apples  for  several  months  at  a  time,  with  excellent 
success.  A  small  stove  is  provided,  and  a  trifling  fire 
is  kept  on  very  cold  days,  just  to  take  the  chill  off  the 
air.  A  temperature  of  about  26°  is  the  lowest  ever 
registered  during  the  storage  season.  The  tempera- 
ture generally  maintained  is  32°  to  35°. 

The  following   bill  of   materials  and  labor  shows 
approximately  the  cost  of  this  house  : 

1,000  feet  Joists,  2x8 $14.00 

6bo     "     Studding,  2x4 8.40 

5,000     "     Ceiling,  matched  spruce    ....  60.00 

1,000     *'     Flooring,  hard 18.00 

500     "     Sills,  6x6 6.00 

1,000     "     Floor  Covering 6.00 

Clapboards 19.60 

10  Windows 15.00 

10  Window-frames 10.00 

Paper 10.00 

Lath  and  plaster 12.00 

Roofing,  galvanized  steel  ....  24.00 

Labor 125.00 

Incidentals,  nails,  etc 30.00 


Total $358.oo 

XV.    NOTES   ON  VARIOUS   STORAGE   HOUSES 

This  list  of  descriptions  of  storage  houses  with 
records  of  results  might  be  continued  to  considerable 
length.  It  seems  best,  however,  to  draw  it  to  a  close 
with  sundry  notes  on  various  storage  houses  in  differ- 
ent parts  of  the  country.  Each  one  of  these  houses 
has  been  a  separate  problem,  and  each  man  has 
worked  the  questions  out  for  himself.  All  are  there- 
fore interesting,  and  more  or  less  instructive. 


FRUIT    STORAGE  147 

A  Colorado  house. — Hon.  W.  S.  Coburn,  of  Hotch- 
kiss,  Col.,  has  a  very  successful  house  which  is  known 
all  over  the  state.  It  is  36  x  60  feet,  and  one  and  a 
half  stories  high.  It  is  built  double,  with  two  8-inch 
concrete  walls  having  a  4-inch  dead-air  space  between. 
The  lower  floor  is  of  cement  with  a  board  covering. 
The  boards  are  laid  three-quarters  of  an  inch  apart. 
The  upper  floor  is  carried  by  2x8  joists.  Strips  are 
nailed  on  the  lower  edges  of  these,  and  inch  boards 
are  sawed  and  furred  in  between  the  joists,  being 
nailed  to  the  strips  just  mentioned.  These  furrings 
are  then  covered  with  heavy  felt  paper,  and  the 
spaces  between  the  joists  filled  to  the  top  with  con- 
crete. Another  floor  is  laid  on  top  of  this,  making 
the  whole  construction  uncommonly  sound  and  tight. 
There  are  ventilators  at  each  end  of  the  building  to 
admit  air  from  the  outside.  The  apples  are  kept  in 
bins,  which  seems  to  be  customary  in  the  western 
states.  The  bins  have  successive  slat  floors  placed 
every  30  inches,  one  above  another,  and  the  fruit  is 
spread  on  these.  Over  each  bin  there  is  a  ventilator, 
which,  in  drawing  off  warm  air,  creates  a  draft  through 
the  apples  in  the  bins.  The  temperature  is  controlled 
entirely  by  ventilators.  Such  control  has  been  found 
entirely  practicable  and  satisfactory. 

More  Colorado  experience. — Another  Colorado  apple 
grower  who  has  had  much  gratifying  experience  in 
storing  fruit,  particularly  apples,  is  J.  S.  McClelland, 
of  Fort  Collins.  His  storage  house  is  70  feet  long, 
varying  in  width  from  12  to  1 8  feet,  and  holding  about 
1,500  barrels.  This  part  is  mostly  under  ground,  and 


148     FRUIT   HARVESTING,    STORING,    MARKETING 

forms  the  chief  storage.  At  one  end  there  is  a  two- 
story  frame  packing  house,  24  x  24  feet,  the  lower 
floor  of  which  is  also  sometimes  used  for  storage. 
The  sides  of  the  main  storage  roo.m  are  of  earth,  and 
so  are  the  floor  and  the  roof.  The  apples  are  stored  in 
tiers  in  bins,  however,  in  the  same  manner  employed 
by  Mr.  Coburn  and  described  above.  The  tempera- 
ture is  controlled  entirely  by  ventilation,  and  Mr. 
McClelland  tells  me  that  he  has  successfully  carried 
apples  in  this  room  till  May.  Mr.  McClelland,  it 
should  be  said,  makes  a  specialty  of  Ben  Davis,  which 
he  grows  in  great  perfection,  so  that  his  stock  is  the 
very  best  for  storage. 

An  Ontario  house. — Brooks  Brothers,  of  Courtice, 
Ontario,  have  a  well-built  and  exemplary  storage 
house,  used  almost  altogether  for  apples.  The  build- 
ing is  at  Oshawa  Junction,  and  is  built  beside  the  rail- 
road tracks  conveniently  for  shipping.  It  has  a 
capacity  of  10,000  barrels.  It  is  two  stories  high, 
built  of  stone  below  and  woodwork  above.  The  floors 
are  of  cedar  plank.  The  temperature  is  controlled 
entirely  by  ventilation,  there  being  neither  artificial 
refrigeration  nor  heat  applied.  It  has  been  successful. 

An  improvisation. — The  house  used  by  Mr.  H.  H. 
Hill,  of  Isle  L,a  Motte,  Vt.,  for  storing  apples  is  of 
general  interest  from  the  fact  that  it  was  improvised 
from  materials  on  hand.  Mr.  Hill  made  use  of  an 
old  stone  woodshed  attached  to  the  house,  after  the 
manner  common  in  rural  New  England.  The  stone 
walls  are  2  feet  thick.  The  storage  room  proper  is 
about  26  x  32  feet  in  size,  and  high  enough.  Planks 


FRUIT    STORAGE 


149 


were  laid  on  the  ground  for  the  barrels  to  rest  on. 
The  apples  are  put  into  barrels  as  fast  as  picked 
and  are  taken  directly  to  the  storage  room.  Here  the 
barrels  are  piled  up  one  above  another,  standing  on 
end  and  unheaded.  They  are  allowed  to  remain  undis- 
turbed in  this  position  till  shipping  time,  when  the 


FIG.    48 — WOODSHED     CONVERTED     INTO     STORAGE     HOUSE 

fruit  is  resorted,  packed,  headed,  marked,  and  sent  to 
market.  The  house  has  been  only  fairly  satisfactory, 
and  Mr.  Hill  thinks  he  could  improve  it  considerably 
by  making  some  alterations  in  the  light  of  his  several 
years'  experience. 

A  small  home  storage  house. — A  small  storage 
house,  holding  fruit  for  home  use  only,  is  owned  and 
operated  by  Mr.  Joe  A.  Burton,  of  Orleans,  Ind. 
This  house  holds  115  barrels  of  apples  when  quite  full. 


150     FRUIT   HARVESTING,    STORING,    MARKETING 

It  is  nxi2  feet  in  size  on  the  floor.  It  is  built  of 
brick  with  double  walls,  four  inches  apart,  and  filled 
with  sawdust  between.  The  ground  floor  is  15  inches 
below  the  surface  of  the  ground,  but  the  soil  is  banked 
up  against  the  outside  walls  to  some  hight  for  pro- 
tection. The  room  is  8  feet  high  inside.  The  ceiling 
is  covered  above  with  15  inches  of  sawdust.  The 
floor  is  grouted  and  cemented  and  the  walls  are  plas- 
tered. This  house  has  proven  unusually  successful 
for  holding  apples;  but  much  of  the  good  result  is 
doubtless  due  to  the  manner  of  growing  and  handling 
the  fruit.  Mr.  Burton  writes  me  on  this  matter  as 
follows:  "  Our  success  in  keeping  apples  is  due  more 
to  the  handling  than  to  the  house  ;  in  fact,  our  apples 
are  kept  in  the  barn  and  outhouses  till  cold  weather 
drives  them  into  the  cellar.  Did  we  barrel  them  as 
you  state  in  your  bulletin,  only  partially  assorted,  we 
would  expect  to  lose  most  of  them,  as  do  our  neigh- 
bors. Every  apple  showing  any  sign  of  decay  is 
rejected.  We  leave  them  on  the  tree  as  long  as  pos- 
sible, not  to  have  too  much  loss  by  falling.  They  can 
pass  the  hot  spells  much  more  successsully  on  the  trees 
than  in  the  barrels.  It  is  the  hot  weather  after  gath- 
ering, hastening  the  ripening,  that  causes  most  of  the 
loss  we  sustain.  We  hardly  know  such  a  thing  as 
winter  rot.  A  cellar  under  a  house  is  too  warm  to 
keep  apples  well  in  our  climate.  Our  key  to  success 
is:  Assort  severely,  and  keep  as  cool  as  possible  not  to 
freeze." 

West    Virginia    experience. — Certain    counties    of 
West     Virginia    produce    considerable    quantities   of 


FRUIT    STORAGE  151 

apples,  and  in  these  neighborhoods  storage  houses 
have  been  found  very  useful.  The  following  notes  of 
conditions  and  experience  in  West  Virginia  are  made 
chiefly  from  information  furnished  by  Professors  L.  C. 
Corbett  and  K.  C.  Davis. 

There  are  in  Hancock  County  six  or  seven  houses 
varying  in  capacity  from  2,500  barrels  up  to  35,000. 
These  houses  are  variously  constructed  of  wood, 


FIG.    49 — WEST    VIRGINIA    APPLE     HOUSE 

brick,  and  stone — most  of  them,  however,  of  stone. 
They  are  usually  placed  on  sloping  land  and  built  in 
the  fashion  of  a  bank  barn,  with  a  basement  story 
and  a  story  above  ground.  The  basement  story  is 
frequently  covered  with  soil  on  two  or  three  sides, 
making  a  sort  of  a  cellar.  Some  of  these  buildings 
are  used  merely  as  warehouses,  while  others  are  pro- 
vided with  an  ice  chamber,  always  on  the  second  or 
third  story.  Where  ice  is  used  a  metallic  floor  is  pro- 
vided for  the  ice  chamber.  The  storeroom,  besides 
having  the  stone  wall,  usually  1 8  to  24  inches  thick,  is 


152     FRUIT   HARVESTING,    STORING,    MARKETING 

also  provided  with  a  lining  constructed  of  studding, 
building  paper,  and  matched  flooring.  This  makes  a 
dead-air  space  2  to  4  inches  wide,  according  to  the 
way  the  studding  is  placed  between  the  wood  and 
stone  walls.  A  cement  floor,  or  compacted  earth  floor, 
is  provided  in  the  basement  room,  and  on  top  of  this 
wooden  trestles  or  a  tight  board  floor  is  placed.  If 
the  floor  be  of  compacted  earth,  wooden  trestles  are 
usually  preferred,  while  in  one  of  the  best  houses  a 
tight  board  floor  is  used.  The  second  story  floor  is 
usually  built  of  2  x  4  stuff,  placed  on  edge,  with  an 
air  space  about  an  inch  wide  between  each  of  the 
2X4's.  This  provides  for  a  complete  circulation  of 
air  between  the  two  stories.  The  fruit  is  usually 
packed  tightly  in  barrels,  without  sorting,  as  it  is 
taken  from  the  trees.  These  are  carried  directly  to 
the  storerooms  and  packed  away  with  the  barrels  on 
the  side,  as  a  rule,  i  x  6  pieces  being  used  as  a  guide- 
way  between  each  tier  of  barrels.  In  this  fashion  the 
whole  chamber  is  stored  full  of  barrels  from  floor  to 
ceiling.  The  fruit  is  not  disturbed  after  being  placed 
in  the  wareroom  until  it  is  packed  out  for  shipment. 
Then  it  is  graded  and  each  barrel  labeled  according  to 
the  grade  to  which  it  belongs.  Where  ice  is  used  the 
houses  are  iced  before  beginning  to  store  the  crop,  so 
as  to  have  the  storerooms  cooled  as  the  barrels  are 
placed  in  permanent  quarters.  The  growers  seem  to 
have  an  idea  that  this  is  a  very  essential  part  of  the 
management  of  the  house.  After  getting  the  tem- 
perature once  reduced  it  is  maintained,  as  nearly 
constant  as  possible,  in  the  neighborhood  of  34° 
to  38°, 


FRUIT    STORAGE 


153 


Mr.  Arthur  H.  Hill's  house. — The  apple  house  of 
Mr.  Arthur  H.  Hill,  Isle  La  Motte,  Vt.,  herewith 
illustrated,  is  an  admirable  example  of  what  may  be 
done  without  going  to  the  expense  of  constructing  a 
complete  storage  plant.  The  house  was  built  merely 
for  a  packing  shed,  and  this  is  still  its  chief  use.  It 
has,  nevertheless,  served  as  a  storage  house  at  a  pinch, 
and  its  success  in  that  line  is  worth  noting.  Mr.  Hill 


FIG.    50 — CHEAPER    HOUSE    FOR    TEMPORARY    STORAGE 

tells  me  that  he  has  held  apples  successfully  till  the 
middle  of  February,  and  through  a  temperature  of  18° 
below  zero,  by  the  aid  of  a  small  wood  stove  in  which 
an  occasional  fire  was  kindled. 

The  walls  of  this  house  are  not  constructed  with  a 
view  to  keeping  out  the  cold,  being  only  one  thickness 
of  novelty  siding.  The  floor  below  is  of  sand,  on 
which  boards  are  distributed  thickly  enough  to  keep 
the  barrels  clean.  The  second  floor  is  of  matched 
spruce,  and  is  approached  by  a  stairway  in  one  corner. 


FRUIT    STORAGE  155 

L/arge  double  door  openings  in  each  end — large  enough 
to  admit  a  team  and  wagon — are  protected  only  by 
sliding  doors  of  single  thickness.  There  are  four  two- 
sash  windows  on  either  side. 

The  house  is  26  x  65  feet,  with  1 5-foot  studs  and 
a  ' '  quarter  pitch  ' '  shingled  roof.  The  total  cost  was 
about  $400. 

Only  the  lower  story  has  ever  been  used  for  stor- 
age. This  will  hold  something  over  one  thousand 
barrels  of  apples  when  full.  The  second  story  is  used 
as  a  cooper  shop,  and  for  the  storage  of  barrels,  spray- 
ing apparatus,  etc. 

XVI.    DESIGN   FOR   SIMPLE  LEAN-TO  STORAGE 

This  design  is  intended  to  meet  the  requirements 
of  the  grower  who  has  the  smallest  possible  quantity 
of  fruit  to  store.  It  will  accommodate  one  hundred 
barrels  of  apples  when  full,  but  of  course  can  be  used 
equally  as  well  for  grapes,  plums,  or  pears.  It  is  to 
be  constructed  in  the  simplest  and  cheapest  possible 
manner  consistent  with  efficiency.  It  is  to  be  built 
as  a  lean-to  on  the  north  side  of  some  barn  or  granary 
already  standing. 

The  dimensions  inside  are  as  follows:  Length,  20 
feet;  breadth,  10  feet;  hight,  8  feet.  The  rafters  may 
be  of  2  x  4  stuff.  The  roof  should  be  shingled  on  top 
of  two  layers  of  inch  boards,  with  building  paper  be- 
tween. On  the  under  side  of  the  rafters  there  should 
also  be  a  ceiling  of  well-matched  lumber,  with  a  layer 
of  building  paper  inside.  The  studs  may  also  be  of 
2x4.  Outside  they  should  have  a  layer  of  inch  pine 
boards  carefully  laid,  a  double  coating  of  building 


156     FRUIT  HARVESTING,    STORING,    MARKETING 

paper,  and  a  layer  of  novelty  siding.  Inside  they 
should  be  covered  with  another  layer  of  inch  boarding, 
a  layer,  or,  better,  two,  of  building  paper,  and  finally  a 


FIG.    52 — LEAN-TO    STORAGE    HOUSE — END    VIEW 

good  course  of  ceiling  well  laid  and  heavily  painted. 
The  sill  should  consist  of  one  piece  of  2  x  4  and  one 
of  2  x  6  spiked  together,  L,  shaped,  making  a  box  sill. 
The  joists  should  be  2  x  6. 

There  should  be  one  door  and  no  windows.     In- 


FRUIT    STORAGE  157 

stead  of  windows  there  should  be  ventilators  along  the 
side,  put  in  just  above  the  level  of  the  floor,  as  shown 
in  the  end  elevation  in  the  figure.  These  can  be  lifted 
from  the  outside  without  disturbing  the  house,  and 
cold  air  admitted  as  required.  A  ventilator  for  carry- 
ing off  the  warm  air  should  be  placed  near  the  middle 
of  the  room,  and  may  properly  be  made  high  enough 
above  the  roof  to  be  somewhat  independent  of  the 
building  against  which  the  lean-to  storage  house  is 
constructed. 

It  may  or  may  not  be  convenient  to  have  the  floor 
of  the  storage  room  2^2  to  3  feet  above  the  ground,  so 
that  barrels  may  be  easily  handled  in  and  out  of  a 
wagon.  In  case  the  high  floor  is  preferred,  a  small 
unloading  platform  will  be  found  a  great  convenience. 

This  house  can  be  built  for  about  $75.  On  some 
farms  where  material  can  be  had  cheaply,  and  where 
the  work  can  be  done  without  hiring,  it  will  not  cost 
more  than  $50.  It  ought  to  cost  not  more  than  $100 
anywhere. 

XVII.   DESIGN   FOR   COMMODIOUS   HILLSIDE  STORAGE 

The  ordinary  way  of  building  a  storeroom  into  a 
hillside  is  to  place  the  house  lengthwise  into  the  hill 
instead  of  lengthwise  along  the  hill.  Such  a  storage 
room  is  usually  small,  and  the  construction  is  properly 
a  "dugout,"  or  "cave,"  such  as  has  already  been 
described  in  this  chapter.  A  more  commodious  stor- 
age cellar  may  be  made  by  running  the  room  the  other 
way,  longitudinally  along  the  hill-slo*pe.  This  is  the 
way  in  which  the  large  and  well-known  storage  house 
of  the  Olden  Fruit  Company  is  constructed. 


158     FRUIT  HARVESTING,    STORING,    MARKETING 

The  storage  house  of  the  Olden  Fruit  Company, 
of  Olden,  Mo.,  is  a  pioneer  in  its  way,  and  its  suc- 
cess has  been  gratifying,  on  the  whole.  The  manager 
writes  me  that  they  have  held  apples  in  good  con- 
dition till  the  first  of  March — this  in  Missouri.  The 
house  is  192  x  46  x  12  feet  inside,  and  holds  about 


FIG.    53 — CROSS    SECTION    OF    HILLSIDE    STORAGE 

14,000  barrels  of  apples.  The  house  is  not  roofed 
with  earth,  but  the  soil  which  was  taken  out  of  the 
excavation  was  used  to  bank  up  on  the  lower  side  as 
high  as  the  eaves.  The  roof  is  of  boards  battened. 
It  has  a  pitch  of  forty-five  degrees. 

The  house  here  suggested  and  shown  in  section, 
Fig.  53,  is  considerably  smaller,  being  only  6  feet 
high  and  12  feet  wide  inside.  These  dimensions,  of 


FRUIT    STORAGE 


159 


course,  may  be  varied  to  any  extent  and  in  any  direc- 
tion to  suit  the  convenience  of  the  builder.  It  may  be 
made  of  any  required  length. 

The  best  method  of  construction  would  be  to  set 
posts  along  the  sides  in  the  place  of  studs.  These 
should  be  of  cedar,  oak,  catalpa,  or  other  durable 
wood,  and  should  be  long  enough  that  they  may 
be  inserted  2  or  2^  feet  into  post-holes  at  the  bottom. 
They  should  be  thoroughly  tamped  in  and  anchored 


FIG.    54 — ENTRANCE    TO     HILLSIDE    STORAGE 

with  stone.  Heavy  plates  may  be  spiked  to  the  tops 
of  these  posts.  These  plates  should  not  be  less  than 
3x8  inches — preferably  more.  Or  box  plates  may 
be  used,  made  of  two  pieces  of  3  x  8  or  2  x  8  spiked 
together.  Heavy  joists  will  also  be  required,  which 
should  be  spiked  to  the  plates.  If  the  stud-posts  are 
numerous  enough  and  properly  placed,  the  joists  can 
be  spiked  directly  to  them,  which  will  be  still  better. 
If  the  earth  roof  is  to  be  used,  as  it  may  properly  be, 
the  joists  should  be  covered  on  top  with  a  number  of 


l6o     FRUIT   HARVESTING,    STORING,    MARKETING 

loose  boards,  then  with  light  poles,  then  with  some 
brush,  and  finally  the  earth  may  be  drawn  on  with  a 
scraper.  The  roof  should  be  ceiled  on  the  inside, 
preferably  with  matched  i-inch  lumber.  This  ceiling 
may  be  nailed  directly  to  the  stud-posts  on  the  sides 
and  to  the  joists  overhead.  It  will  be  worth  while,  if 
opportunity  offers,  to  fill  in  behind  and  above  the 
ceiling  with  sawdust.  A  floor  will  not  be  required  ; 
but  some  loose  planks  should  be  laid  on  the  ground 
for  the  barrels  to  rest  on. 

One  or  more  ventilators  should  be  put  in  at  the 
back  of  the  room,  as  shown  in  the  figure,  extending 
up  to  the  ground  above.  These  will  carry  off  the 
warm  air  when  required.  They  should  be  arranged 
so  as  to  be  closed  whenever  desired.  One  ventilating 
shaft  1 6  inches  square  inside  should  be  provided  for 
each  12  feet  in  length  of  the  storage  room.  On  the 
opposite  side  of  the  storage  room,  and  at  the  bottom, 
there  should  be  a  number  of  drains  provided.  These 
should  be  made  of  tile  or  similar  materials.  These 
drains  should  be  laid  in  such  a  way  as  to  serve  also  as 
inlets  for  cool  air  when  required.  They  will  thus  act 
in  conjunction  with  the  warm-air  outlets  provided 
above  and  at  the  opposite  side  of  the  room.  They 
should,  like  the  warm-air  drafts,  be  arranged  so  as  to 
be  closed  and  opened  at  will.  Perhaps  the  best  size 
for  these  combined  drains  and  ventilators  is  six  inches; 
that  is,  they  will  be  of  six-inch  tile.  There  should  be 
one  such  ventilator  drain  for  every  six  feet  in  length 
of  the  house,  or  if  there  is  apt  to  be  much  seepage 
water  to  be  carried  off,  the  drains  should  be  larger  or 
more  numerous. 


FRUIT    STORAGE 


161 


The  door  to  this  house  will  naturally  be  made  in  the 
side,  and  may  be  located  either  at  one  end  or  in  the 
middle,  as  may  best  suit  the  builder.  A  proper  vestibule 
should  be  built  about  it,  or  two  doors  should  be  used,  the 
one  to  protect  the  other.  Windows  may  be  introduced 
on  the  down-hill  side  of  the  room  if  thought  necessary, 
but  they  would  probably  be  more  trouble  than  use. 

The  cost  of  such  a  house  would  vary  immensely 
according  to  the  manner  in  which  it  were  built.  The 


FIG.    55 — SIDE    ELEVATION    OF    STORAGE    HOUSE 

chief  expense  would  be  for  labor  ;  and  this  is  often  an 
item  of  small  expense  on  the  farm.  If  all  the  labor 
had  to  be  hired  the  expense  would  naturally  be  more 
serious.  It  is  impossible,  however,  to  make  any  esti- 
mate of  the  cost  here. 

XVIII.    DESIGN   FOR   A   THOUSAND-BARREL 
STORAGE   HOUSE 

The  design  herewith  given  was  contributed  by  the 
author  to  Country  Gentlemen,  December  7,  1899,  and 
is  here  reproduced  with  new  illustrations.  The  plan 
is  intended  to  provide  an  apple  storage  house  with  a 


1 62      FRUIT   HARVESTING,    STORING,    MARKETING 


36'- 0* 


fff  or  aye  Room. 


floom. 


It 


FIG.    56 — PLAN    OF    STORAGE    HOUSE 

capacity  of  1,000  barrels,  to  be  built  in  one  story  on 
level  ground. 

The  main  storage  room  of  this  house  is  36x38 
feet,  and  will  hold  just  about  1,000  apple  barrels  when 
full.  They  will  then  be  piled  up  three  tiers  high, 
which  is  not  an  inconvenient  arrangement.  Apple 
growers  have  generally  found  it  best  to  store  apples  in 


FRUIT    STORAGE  163 

barrels.  The  house  also  has  a  sorting  and  packing 
room  10x36  feet,  all  of  which  space  will  be  needed. 
This  packing  room  stands  next  to  the  outside  door, 
and  the  only  entrance  to  the  storage  room  is  through 
this  sorting  room.  This  protects  the  storage  room 
from  outside  temperatures,  and  permits  work  to  go  on, 
either  bringing  in  fruit  or  taking  it  out,  without  dis- 
turbing seriously  the  atmosphere  in  the  storage  room. 


FIG.    57 — SECTION    OF    STORAGE    HOUSE 

The  space  overhead  will  be  needed  for  storing  barrel 
stock,  etc. 

The  front  (double  sliding)  door  should  be  6  feet 
wide,  and  the  two  inside  doors  should  be  3  feet  6 
inches.  It  will  be  an  advantage  to  have  two  inside 
doors,  arranged  as  shown  in  the  plan.  If  a  single 
door  is  used  between  the  two  rooms  and  is  put  in  the 
middle  of  the  partition,  it  will  admit  more  drafts  of 
outside  air  to  the  storage  room,  and  will  not  be  so 
convenient  in  handling  barrels  from  one  room  to 
the  other. 

No  ice  or  artificial  refrigeration  is  needed  in  this 


164     FRUIT   HARVESTING,    STORING,    MARKETING 

house — at  least,  not  for  any  place  north  of  Virginia. 
The  temperature  can  be  easily  controlled  by  the 
windows  t  and  the  ventilators  shown  in  the  various 
elevations.  With  the  windows  placed  high  up  on  the 
sides,  as  shown  in  the  elevation,  Fig.  55,  it  will  be 
desirable  to  have  guides  placed  inside  the  windows  at 
a  distance  of  6  to  8  inches  in  front  of  them,  and  extend- 
ing 2  or  3  feet  lower  than  the  bottoms  of  the  windows, 


n 

1 

FIG.    58 — END     ELEVATION     OF     STORAGE     HOUSE 

to  deflect  the  cool  air  downward  as  it  enters.  Other- 
wise the  entire  circulation  will  be  in  the  upper  part  of 
the  room  while  the  air  will  become  stagnant  near  the 
floor. 

The  walls  should  be  double  thick.  Inside  they 
should  be  boarded  with  matched  lumber  on  the  studs, 
and  then  closely  ceiled  on  top  of  this.  The  ceiling 
should  also  be  heavily  painted.  This  is  absolutely 
essential.  Outside  they  should  have  a  sheathing  of 
inch  lumber  and  a  coat  of  building  paper  on  top  of 
this,  the  whole  to  be  covered  with  matched  novelty 


FRUIT    STORAGE  165 

siding.  This  may  seem  a  good  deal  of  material  to  put 
into  the  walls,  but  it  will  pay.  Still,  one  or  two 
layers  may  be  omitted  "  at  the  owner's  risk." 

This  house  will  cost  from  $800  to  $1,200,  depend- 
ing on  who  builds  it,  and  where. 

Details  of  construction,  such  as  ventilation,  forma- 
tion of  the  walls,  etc.,  may  be  varied  to  suit  the  needs 
and  notions  of  the  builder. 


XIX.    SPECIAL   DESIGN   FOR   ARTHUR   H. 

Mr.  Arthur  H.  Hill,  of  Isle  La  Motte,  Vt.,  projects 
an  apple  storage  house  of  a  somewhat  novel  type,  to 
suit  rather  unusual  conditions.  He  has  an  old  stone 
quarry  just  on  the  bank  of  Lake  Champlain.  The 
stone  has  been  taken  out  in  such  a  manner  as  to  leave 
a  perpendicular  wall  a  little  over  twenty  feet  in  hight 
facing  the  lake.  He  proposes  to  build  the  storage 
house  against  the  face  of  this  rock  wall,  thus  saving 
the  construction  of  the  west  wall  of  his  storage  house. 
The  other  three  walls  will  be  built  of  stone  taken 
from  the  quarry  on  the  spot. 

The  site  has  two  other  natural  and  unusual  advan- 
tages. The  position  on  the  very  shore  of  the  lake 
makes  it  easy  to  secure  a  supply  of  ice,  and  the 
plan  is  to  use  ice  in  cooling  the  fruit  rooms.  In  the 
second  place,  the  apples  are  often  shipped  by  boat, 
and  a  dock  can  easily  be  provided  within  a  few  feet  of 
the  building,  so  that  barrels  can  be  loaded  directly 
out  of  the  house  and  into  the  boat.  Canal  boats  run 
directly  from  this  point  to  New  York  and  Buffalo, 
so  that  marketing  is  attended  with  the  utmost  con- 
venience. 


1 66     FRUIT   HARVESTING,    STORING,    MARKETING 


/ce  TrouySt. 

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FIG.    59 — PLAN    OF    STORAGE    HOUSE    FOR    MR.    ARTHUR   H.    HILL 

The  proposed  plan,  shown  herewith,  calls  for  a 
building  50  feet  square,  and  24  feet  high  to  the  eaves, 
with  four  stories  and  a  garret.  Each  story  of  the 


FRUIT    STORAGE 


I67 


storage  space  proper  is  made  low,  only  6^  feet  be- 
tween floor  and  ceiling.  This  will  accommodate  two 
tiers  of  barrels  on  end,  and,  in  case  of  crowding, 
another  tier  on  the  side.  This  makes  less  work  in 
handling  than  when  barrels  are  piled  three  tiers  high, 


Storage. 


>  ?  /o 


St>ls,  etc 


J 

ly  tfoom.  o 


Stor-aye 


FIG.    60— SECTION    OF    PROPOSED     ICE-COOLED     STORAGE-HOUSE 


and  there  is  consequently  less  rough  handling  of  the 
fruit. 

In  the  center  is  a  shaft  8x8  feet  in  size,  which 
serves  the  triple  purpose  of  elevator,  ventilator,  and 
support  for  the  floors.  This  will  be  open  on  all  four 
sides,  but  with  doors  arranged  so  as  to  control  venti- 
lation when  necessary. 


1 68      FRUIT   HARVESTING,    STORING,    MARKETING 

The  upper  floor — the  one  opening  on  the  bank — 
will  be  used  as  a  packing  room.  The  fruit  will  be  re- 
ceived here,  and  may  be  discharged  either  from  here 
or  from  the  lower  story.  This  room  will  be  used  also 
for  icing  the  pipes  in  cooling  the  rooms  below. 

The  system  of  ice  cooling  proposed  is  that  already 
described,  page  103.  Pipes  of  galvanized  iron  8  inches 
in  diameter  will  extend  from  the  icing  trough  on  the 
upper  floor  to  the  waste  trough  on  the  lower  floor. 
These  can  be  filled  with  the  crushed  ice  and  salt 
mixture  when  desired.  If  only  a  part  of  the  storage 
space  is  in  demand,  the  lower  room  will  be  cooled  by 
filling  the  tubes  as  high  as  the  ceiling  of  that  room. 

The  necessary  ice  house  will  be  built  against  the 
storage  house,  probably  on  the  edge  of  the  bluff  above, 
and  on  a  level  with  the  floor  of  the  icing  room. 

A  lining  of  rough  sheathing.will  be  used  between 
the  stone  wall  and  the  cooling  pipes,  and  another  lining 
or  curtain  of  lighter  material  will  be  placed  inside  the 
range  of  pipes.  Other  details  of  construction  have  not 
yet  been  determined  on,  but  will  be  sufficiently  obvious 
so  that  any  practical  builder  can  follow  the  general 
outlines  of  this  plan  and  make  the  necessary  adapta- 
tions under  any  circumstances  which  make  a  similar 
construction  seem  desirable. 


PART   SIX 

Appendix 


APPENDIX 


I.     IMPORTS   AND  EXPORTS  OF   FRUIT, 
UNITED  STATES 

The  following  tables,  showing  the  imports  and  ex- 
ports of  fruits,  are  taken  directly  or  indirectly  from  the 
reports  of  the  Secretary  of  the  Treasury  of  the  United 
States.  Those  indirectly  secured  come  by  way  of  a 
paper  prepared  by  Mr.  W.  A.  Taylor  for  the  United 
States  Department  of  Agriculture  Year  Book,  1897, 
page  305.  This  important  article  has  not  attracted  the 
attention  it  deserves.  It  brings  out,  by  means  of 
statistics  and  text,  the  interesting  fact  that  home- 
grown fruits  are  being  rapidly  substituted  for  foreign- 
grown  fruits  of  many  kinds.  This  condition  is  further 
established  by  the  additional  statistics  given  below. 

Take,  for  example,  the  items  of  raisins  and  prunes. 
The  importations  of  these  fruits  increased  steadily  and 
enormously  from  1830  up  to  1890,  but  from  that  time 
have  fallen  off  quite  remarkably.  This  is  due,  of 
course,  to  the  establishment  of  the  raisin  grape  industry 
in  California  and  of  large  prune  orchards  all  along  the 
western  coast.  In  this  direct  connection  there  should 
be  noted  the  other  fact  that,  while  importations  have 
been  greatly  reduced,  the  United  States  has  actually 

171 


172     FRUIT   HARVESTING,    STORING,    MARKETING 

opened   a   considerable   export   trade   in   these    same 
fruits,  as  will  be  seen  from  these  figures  : 

EXPORTS  OF  RAISINS  AND  PRUNES,  1898-1900 


YEAR   ENDING 
DECEMBER 

RAISINS 

PRUNES 

Pounds 

Dollars 

Pounds 

Dollars 

1898 

4,507,084 
3,554,920 
3,542,875 

222,975 
204,001 
217,502 

8,164,987 
16,519,024 
16,632,803 

537,628 
1,048,453 
1,031,946 

1899  
1900     

The  increasing  importance  of  the  American  prune 
industry  may  be  better  judged  by  the  fact  that  the 
output  has  doubled  within  the  last  five  years.  The 
California  prune  crop,  which  forms  the  bulk  of  the 
output,  has,  during  the  last  half  decade,  reached  the 
figures  given  herewith. 

PRUNE   OUTPUT   OF   CALIFORNIA 
Year  Pounds  Year  Pounds 

1896  .     .     .      55,200,000         1898       .      .     .  90,420,000 

1897  .      .     .     97,780,000          1899       .     .      .  114,227,000 

1900  (estimated)      .     .     .     125,000,000 

Such  fruits  as  olives,  pineapples,  bananas,  and 
dates,  not  commercially  produced  in  the  United  States, 
are  imported  every  year  in  larger  and  larger  quanti- 
ties. The  whole  fruit  trade  is  increasing  enormously 
every  year,  so  that  any  reduction  in  importations 
almost  necessarily  means  a  larger  increase  in  domestic 
production. 

With  these  remarks  the  following  tables  are  sub- 
mitted. 


APPENDIX 


173 


AVERAGE  ANNUAI,  IMPORTS  OF  FRUITS  INTO   THE 
UNITED  STATES  BY   DECADES,   IN  POUNDS 


DECADE 
ENDING 

Raisins 

Currants 

Plums  and 
Prunes 

Dates 

Almonds 

1830. 

1840  . 
1850. 
1860  . 
1870. 
1880. 
1890. 
1890-97.       .   . 

4,437,939 
13,203,732 
13,492,060 
19,008,255 
21,468,783 
33,731,861 
41,812,016 
18,473,610 

189,523 
489,747 
1,334,631 
3,176,469 
5,866,839 
16,491,727 
28,189,074 
34,505,448 

146,929 
584,969 
398,422 
3,833,635 
6,333,531 
25,108,911 
56,928,640 
14,823,463 

44,426 
429,355 
362,227 
1,553,679 
1,718,348 
4,059,331 
8,884,713 
15,193,490 

637,866 
2,240,451 
1,493.692 
3,352,759 
2,290,157 
2,514,072 
3,121,444 
3,500,835 

ANNUAL  IMPORTS  OF   FRUITS  INTO   THE   UNITED  STATES 
FOR  TEN  YEARS,  IN  POUNDS 


YEAR 

Raisins 

Currants 

Plums  and 
Prunes 

Figs 

Dates 

Al- 
monds 

1891    .    . 

37,174,186 

42,849,814 

41,012,571 

9,063,663 

20,091,012 

3,390 

1892  .   . 

18.873,690 

36,665,728 

10,374,874 

8,324,861 

17,089,367 

3,451 

1893  . 

23,598,985 

33,166,364 

23,225,821 

10,060,092 

16,248,515 

2,780 

1894  . 

13,660,498 

52,350,083 

8,749,349 

7,930,316 

12.408,409 

3,305 

1895  . 

13,888,095^ 

15,936,019 

15,311,695 

11,559,092 

14,716,765 

4,178 

1896  . 

10,202,086 

32,351,985 

852,944 

11,635,493 

13,575,254 

3,202 

1897  . 

11,917,756 

28,218,176 

736,987 

8,837,572 

12,225,111 

4,196 

1898  . 

5,386,177 

34,061,006 

613,887 

7,992,554 

12,346,466 

1899  .   . 

9,651,910 

32,244,832 

450,591 

8,535,967 

16,061,726 

1900  .   . 

4,332,040 

20,578,032 

729,611 

9,508,064 

20,550,485 

EXPORTS  OF  FRUITS    FROM    THE    UNITED    STATES    FOR    TEN 
YEARS 


YEAR 

APPLES, 

GREEN 

CANNED 

ALL 
OTHER 

ALL 

END- 

OR  I 

UPE 

APPLES, 

DRIED 

FRUITS 

PRES'D 
FRUITS 

OTHER 
FRUITS 

JUNE  30 

Barrels 

Value 

Pounds 

Value 

Value 

Value 

Value 

1890       . 

4.53,506 

$1,231,436 

20,861,462 

$1,038,682 

$698,321 

$59,401 

$1,003,846 

1891        . 

185.207 

476,897 

6,973,168 

409,605 

703,880 

93,996 

699.798 

1892      . 

938,743 

2,407,956 

26,042,063 

1,288,102 

1,558,820 

214,738 

1,095,844 

1893     . 

408,014 

1,097,967 

7,966,819 

482,085 

1,137,660 

224,381 

881,804 

1894      . 

78,580 

242,617 

2,846,645 

168,054 

660,723 

211,215 

1.016,397 

1895      . 

818,711 

1,954,318 

7,085,946 

461,214 

871,465 

47,420 

1,522,100 

1896      . 

360,002 

930,289 

26,691,963 

1,340,507 

1,376,281 

70,353 

1,868,850 

1897      . 

1,.  503,987 

2,371,143 

30,775,401 

1,340,159 

1,686,723 

43,276 

2,172,199 

1898     . 

605,890 

1,684,717 

31,031,254 

605,390 

1,624,741 

82,504 

3,562,191 

1899      . 

380,222 

1,210,459 

19,305,739 

380,222 

2,330,715 

66,899 

2,903,429 

1900     . 

526,636 

1,444,655 

34,964,010 

2,247,851 

3,122,831 

62,370 

4,598,295 

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176     FRUIT   HARVESTING,    STORING,    MARKETING 

III.  STATE   FRUIT-PACKAGE   LAWS 

The  writer  is  unable  to  say  with  certainty  that  the 
fruit-package  laws  transcribed  below  are  the  only  ones 
on  the  statute  books  in  the  United  States  and  Canada  ; 
but  he  has  carefully  looked  after  all  the  states  likely 
to  have  such  laws,  and  these  are  all  that  can  be  found. 
Even  these  are  mostly  moribund.  The  Missouri  apple- 
barrel  law,  for  instance,  is  entirely  unknown  to  many 
of  the  best  horticulturists  in  that  state.  Some  of 
whom  inquiry  was  made  said  there  was  no  fruit-pack- 
age law  in  existence  in  Missouri.  In  no  state  in  the 
Union  is  one  of  these  laws  enforced. 

In  fact  a  study  of  the  laws  themselves  would  give 
the  entirest  stranger  the  feeling  that  they  were  not 
seriously  intended.  Most  of  them  have  a  manifestly 
perfunctory  air  about  them.  In  most  cases  no  adequate 
provision  is  made  for  their  enforcement.  In  New 
York,  for  instance,  no  one  is  charged  with  the  enforce- 
ment of  the  law.  A  man  who  considers  himself  de- 
frauded by  short  packages  may  bring  action  under  the 
law,  but  he  must  do  so  at  his  own  expense  and  risk. 

It  seems  to  the  writer  that  the  practicability  of  a 
fruit-package  law — at  least,  in  the  United  States — may 
be  seriously  questioned.  There  is  no  denying  that 
anything  which  would  tend  to  secure  greater  uniform- 
ity of  packages,  or  which  would  tend  to  decrease 
fraudulent  packing,  would  be  a  good  thing.  But  con- 
siderable machinery  would  be  required  to  make  such  a 
law  effective ;  and  after  it  was  all  arranged  it  would 
be  harder  to  operate  the  machinery  than  to  avoid  the 
trouble  itself. 


APPENDIX  177 

At  any  rate,  the  laws  now  on  the  statute  books 
seem  to  be  highly  insufficient.  The  course  of  future 
legislation  can  not  be  predicted,  of  course,  but  it  is 
hardly  likely  that  sufficient  discontent  will  arise  under 
the  present  organization  of  the  fruit  trade  to  give  the 
force  necessary  to  pass  any  new  law  stringent  enough 
to  count  for  much. 

Following  are  the  laws  which  have  been  found  un- 
repealed.  Most  of  them  are  of  comparatively  recent 
date. 

THE   NEW  YORK   SMAU,-FRUIT   PACKAGE  LAW 

The  New  York  small-fruit  package  law  (chap. 
509,  laws  of  1899)  is  as  follows: 

An  Act  to  define  the  size  of  small-fruit  packages.  Became 
a  law  May  3,  1899,  with  the  approval  of  the  Governor. 
Passed,  three-fifths  being  present. 

The  People  of  the  State  of  New  York,  represented  in  Senate  and 
Assembly,  do  enact  as  follows  : 

SECTION  i.  Small-fruit  packages. — The  standard  of  meas- 
ures for  buying  and  selling  strawberries,  raspberries,  black- 
berries, currants,  gooseberries,  and  other  small  fruits,  shall 
be  the  quart,  which  shall  contain  when  even  full  sixty-seven 
cubic  inches;  the  pint  when  even  full  shall  contain  thirty- 
three  and  one-half  cubic  inches;  the  half-pint,  which,  when 
even  full,  shall  contain  sixteen  and  three-quarter  cubic  inches. 

SEC.  2.  Marks  on  baskets. — All  manufacturers  of  small- 
fruit  packages,  such  as  quarts,  pints,  and  half-pints,  that 
make  or  cause  to  be  made  such  packages  that  are  of  less  size 
or  capacity  than  the  standard  sizes  as  defined  in  Section  i  of 
this  Act,  shall  mark  each  such  quart,  pint,  and  half-pint  with 
the  word  "short"  on  the  outside  in  letters  not  less  than  one- 
half  inch  in  hight. 


178      FRUIT   HARVESTING,    STORING,    MARKETING 

SEC.  3.  Penalty. — Any  person  in  this  state  who  sells  or 
offers  to  sell  fruit  packages  that  are  of  less  than  the  standard 
sizes  and  capacity  as  denned  in  Section  I,  or  any  person  who 
sells  or  offers  for  sale  fruit  in  packages  that  are  of  less  size 
or  capacity  than  those  denned  in  Section  i,  that  are  not 
marked  with  the  word  "  short,"  as  directed  in  Section  2,  shall 
be  deemed  guilty  of  a  misdemeanor,  and  upon  conviction 
thereof  in  any  court  of  competent  jurisdiction  shall  be  fined 
not  less  than  five  dollars  and  not  more  than  twenty-five  dol- 
lars, and  shall  stand  committed  to  the  county  jail  until  such 
fine  and  costs  are  paid. 

SEC.  4.  This  Act  shall  take  effect  January  first,  nineteen 
hundred. 

NEW  YORK  APPLE,  PEAR,  QUINCE,  AND  POTATO 
BARREL  LAW 

(Laws  of  1899,  chap.  317.) 

An  Act  to  amend  the  domestic  commerce  law  in  relation  to 
the  size  of  apple,  pear,  quince,  and  potato  barrels. 

The  People  of  the  State  of  New  York,  represented  in  Senate  and 

Assembly,  do  enact  as  follows: 

SECTION  i.  Section  nine  of  chapter  three  hundred  and 
seventy-six  of  the  laws  of  eighteen  hundred  and  ninety-six, 
entitled  "  An  act  relating  to  domestic  commerce  law,  consti- 
tuting chapter  thirty-four  of  the  general  laws,"  is  hereby 
amended  to  read  as  follows: 

SEC.  9.  Barrels  of  apples,  quinces,  pears,  and  potatoes. — A 
barrel  of  pears,  quinces,  or  potatoes  shall  represent  a  quantity 
equal  to  one  hundred  quarts  of  grain  or  dry  measure.  A 
barrel  of  apples  shall  be  of  the  following  dimensions:  head 
diameter,  seventeen  and  one-eighth  inches;  length  of  stave, 
twenty-eight  and  one-half  inches;  bulge,  not  less  than  sixty- 
four  inches  outside  measurement.  Every  person  buying  or 
selling  apples,  pears,  quinces,  or  potatoes  in  this  state  by  the 
barrel  shall  be  understood  as  referring  to  the  quantity  or  size 
of  the  barrel  specified  in  this  section,  but  when  potatoes  are 


APPENDIX  179 

sold  by  weight  the  quantity  constituting  a  barrel  shall  be  one 
hundred  and  seventy-four  pounds.  No  person  shall  make,  or 
cause  to  be  made,  barrels  holding  less  than  the  quantity  herein 
specified,  knowing  or  having  reason  to  believe  that  the  same 
are  to  be  used  for  the  sale  of  apples,  quinces,  pears,  or  pota- 
toes, unless  such  barrel  is  plainly  marked  on  the  outside 
thereof  with  the  words  "short  barrel"  in  letters  of  not  less 
than  one  inch  in  hight.  No  person  in  this  state  shall  use 
barrels  hereafter  made  for  the  sale  of  such  articles  of  a  size 
less  than  the  size  specified  in  this  section.  Every  person 
violating  any  provision  of  this  section  shall  forfeit  to  the 
people  of  the  state  a  sum  of  five  dollars  for  every  barrel  put 
up  made  or  used  in  violation  of  such  provision. 
SEC.  2.  This  act  shall  take  effect  immediately. 

MASSACHUSETTS   BERRY-BASKET   I,AW 

Late  in  the  spring  of  1901  the  Massachusetts  legis- 
lature passed  the  following  law  : 

An  Act  relative  to  the  size  of  berry  baskets. 

Be  it  enacted  by  the  Senate  and  House  of  Representatives  in  General 
Court  assembled,  and  by  the  authority  of  the  same,  as  follows  : 

Sections  one  and  two  of  chapter  three  hundred  and  thirty- 
nine  of  the  acts  of  the  year  nineteen  hundred  are  hereby 
amended  to  read  as  follows: 

SECTION  i.  Every  basket  or  other  receptacle  containing 
one  quart  or  less,  used  or  intended  to  be  used  in  the  sale  of 
strawberries,  blackberries,  cherries,  currants,  and  goose- 
berries, shall  be  of  the  capacity  of  one  quart,  one  pint,  or  one- 
half  pint,  Massachusetts  standard  dry  measure. 

SEC.  2.  Whosoever  sells  or  offers  for  sale  any  such 
basket  or  other  receptacle,  containing  one  quart  or  less,  not 
conforming  to  said  standard  to  be  used  in  the  sale  of  any  of 
the  aforesaid  fruit,  and  whoever  sells  or  offers  for  sale  any 
of  the  aforesaid  fruit  in  any  such  basket  or  other  receptacle, 
containing  one  quart  or  less,  not  conforming  to  the  said  stand- 


ISO     FRUIT   HARVESTING,    STORING,    MARKETING 

ard,  shall  be  punished  by  a  fine  of  not  less  than  five  dollars 
nor  more  than  ten  dollars  for  each  offense. 

DELAWARE 

Section  22  of  chapter  216  of  the  laws  of  Delaware, 
relating  to  the  State  Board  of  Agriculture,  deals  with 
the  subject  of  fruit  packages.  The  text  follows: 

The  said  Board  of  Agriculture  shall  have  power  to  com- 
pel all  growers  of  fruit  to  stamp  or  mark  the  baskets,  boxes, 
packages,  crates,  parcels,  or  other  receptacles  used  by  them 
for  the  shipment  of  any  fruit  or  fruits,  with  his,  her  or  their 
name  or  names,  initial  or  initials,  or  with  some  distinguishing 
device  or  mark  which  may  be  readily  and  easily  read  and  seen 
on  the  same;  and  said  Board  may  adopt  rules  and  regulations 
to  carry  this  into  effect.  If  any  grower  of  any  fruit  or  fruits 
shall  neglect  or  fail,  after  ten  days'  notice  of  said  Board  to 
comply  with  the  provisions  of  this  section,  he  or  she  or  they 
shall  be  guilty  of  a  misdemeanor,  and  upon  conviction  thereof 
shall  forfeit  and  pay  a  fine  of  five  dollars.  —  From  Bulletin  No. 
/,  Delaware  State  Board  of  Agriculture,  April  16, 


NEW  JERSEY  PEACH-BASKET 

An  Act  for  the  protection  of  peach  growers  in  the  State 
of  New  Jersey,  and  to  prevent  deception  in  the  size  of  peach 
baskets.  Approved  March  23,  1892. 

SECTION  I.  That  the  standard  size  of  peach  baskets  in 
the  State  of  New  Jersey  shall  be  sixteen  quarts  Winchester 
half-bushel  measure;  that  the  height  of  the  basket  shall  be 
twelve  and  one-quarter  inches,  and  that  the  width  across  the 
top  shall  be  thirteen  and  one-half  inches,  and  that  the  inside 
measurement  shall  contain  one  thousand  and  seventy-five  and 
ten  one-hundredths  cubic  inches,  and  that  such  basket  shall 
be  marked  "  Standard,  N.  J.,"  upon  the  staves  just  below  the 
rim  in  Roman  letters,  which  shall  be  burned  on  or  printed 
thereon  with  permanent  red  paint  in  a  straight  line,  and  each 


APPENDIX  l8l 

of  them  shall  not  be  less  than  one  inch  in  length,  and  not  less 
than  one-half  inch  in  width,  and  that  every  person  who  shall 
manufacture  for  sale,  or  who  shall  offer  or  expose  for  sale  any 
basket  to  be  used  for  shipping  or  selling  peaches  not  stand- 
ard, shall  distinctly  and  durably  stamp,  brand  or  mark  upon 
such  basket  upon  the  stave  just  below  the  rim  the  number  of 
quarts  such  basket  contains. 

SEC.  2.  That  every  person  who  shall  manufacture,  sell, 
or  offer  or  expose  for  sale,  or  have  in  his  or  her  possession 
with  intent  to  sell,  or  to  use  any  peach  basket  or  baskets  not 
stamped,  branded  or  marked  as  required  by  the  first  section 
of  this  act  to  be  stamped,  branded  or  marked,  shall  for  every 
such  offense  forfeit  and  pay  a  fine  of  not  less  than  twenty- 
five  dollars,  and  not  more  than  fifty  dollars,  to  be  recovered 
with  costs,  in  any  of  the  courts  of  this  state  having  cogni- 
zance thereof,  in  any  action  to  be  prosecuted  by  any  prosecu- 
ting attorney  in  the  name  of  the  state,  and  the  one-half  of 
such  recovery  shall  be  paid  to  the  informer,  and  the  residue 
shall  be  applied  to  the  support  of  the  poor  in  the  county  where 
such  recovery  is  had. 

SEC.  3.  That  all  acts  and  parts  of  acts  inconsistent  with 
this  act  be  and  the  same  are  hereby  repealed,  and  this  act 
shall  take  effect  the  first  day  of  September,  one  thousand  eight 
hundred  and  ninety-two. 

MISSOURI   APPLE-BARREL  LAW 

The  Missouri  apple-barrel  law  (Mo.  R.  S.  1899, 
Section  10,576)  is  as  follows  : 

Whenever  apples  shall  be  sold  by  the  barrel,  and  no 
special  agreement  is  made  as  to  the  size  of  the  barrel  by  the 
parties,  the  size  shall  be  as  follows:  Length  of  barrel,  twenty- 
eight  and  one-half  inches  (28^),  with  chines  of  three-fourths 
of  an  inch  at  the  ends;  the  diameter  of  the  heads  shall  be 
seventeen  and  one-fourth  inches  (i7/^),  and  the  diameter  of 
the  center  of  the  barrel  inside  shall  be  twenty  and  one-half 
inches  (20^). 


1 82     FRUIT   HARVESTING,    STORING,    MARKETING 


CANADIAN   FRUIT-PACKAGE 

Chapter  26,  sections  4  and  5,  of  the  statutes  of 
1901,  Dominion  of  Canada,  make  the  following  pro- 
visions : 

SECTION  4.  (i)  All  apples  packed  in  Canada  for  export 
for  sale  by  the  barrel  in  closed  barrels  shall  be  packed  in  good 
and  strong  barrels  of  seasoned  wood  having  dimensions  not 
less  than  the  following,  namely:  twenty-six  inches  and  one- 
fourth  between  the  heads,  inside  measure,  and  a  head  diam- 
eter of  seventeen  inches,  and  a  middle  diameter  of  eighteen 
inches  and  one-half,  representing  as  nearly  as  possible  ninety- 
six  quarts. 

(2)  When  apples,  pears,  or  quinces  are  sold  by  the  barrel, 
as  a  measure  of  capacity,  such  barrel  shall  not  be  of  lesser 
dimensions  than  those  specified  in  this  section. 

Every  person  who  offers  or  exposes  for  sale,  or  who  packs 
for  exportation,  apples,  pears,  or  quinces  by  the  barrel,  other- 
wise than  in  accordance  with  the  foregoing  provisions  of  this 
section,  shall  be  liable,  on  summary  conviction,  to  a  penalty 
of  twenty-five  cents  for  each  barrel  of  apples,  pears,  or 
quinces  so  offered  or  exposed  for  sale  or  packed. 

SEC.  5.  (i)  Every  box  of  berries  or  currants  offered  for 
sale  and  every  berry  box  manufactured  and  offered  for  sale 
in  Canada  shall  be  plainly  marked  on  the  side  of  the  box,  in 
black  letters  at  least  half  an  inch  square,  with  the  word 
"Short,"  unless  it  contains  when  level-full  as  nearly  exactly 
as  practicable — 

(a)  at  least  four-fifths  of  a  quart,  or 

(b)  two-fifths  of  a  quart. 

(2)  Every  basket  of  fruit  offered  for  sale  in  Canada,  unless 
stamped  on  the  side  plainly  in  black  letters  at  least  three- 
quarters  of  an  inch  deep  and  wide,  with  the  word  "Quart"  in 
full,  preceded  with  the  minimum  number  of  quarts,  omitting 
fractions,  which  the  baskets  will  hold  when  level-full  shall 


APPENDIX  1 83 

contain,  when  level-full  one  or  other  of  the  following  quan- 
tities:— 

(«)  fifteen  quarts  or  more; 

(b)  eleven  quarts,  and  be   five  and  three-quarter  inches 
deep,  perpendicularly,  inside  measurement,  as  nearly  exactly 
as  practicable; 

(c)  six  and  two-thirds  quarts,  and  be  four  and  five-eighths 
inches  deep,  perpendicularly,  inside  measurement,  as  nearly 
exactly  as  practicable;  or 

(d)  two  and  two-fifths  quarts,  as  nearly  exactly  as  practi- 
cable. 

(3)  Every  person  who  neglects  to  comply  with  any  pro- 
vision of  this  section,  and  any  person  who  sells  or  offers  for 
sale  any  fruit  or  berry  boxes  in  contravention  of  this  section, 
shall  be  liable,  on  summary  conviction,  to  a  fine  of  not  less 
than  twenty-five  cents  for  each  basket  or  box  so  sold  or  offered 
for  sale. 

(4)  This  section  shall  come  into  effect  on  the  first  day  of 
February,  one  thousand  nine  hundred  and  two. 

CANADIAN   FRUIT   MARKS   ACT   OF    1 90 1 

Chapter  27,  statutes  of  1901,  assented  to  May  23, 
1901,  makes  the  following  provisions: 

1.  This  Act  may  be  cited  as  The  Fruit  Marks  Act,  1901. 

2.  This  Act  shall  come  into  operation  on  the  first  day  of 
July,  1901. 

3.  In  this  Act,  unless  the  context  otherwise  requires: — 
(a.)  The   expression    "closed    package"  means  a  box  or 

barrel  of  which  the  contents  cannot  be  seen  or  inspected  when 
such  package  is  closed; 

(b.)  The  expression   "fruit"   shall  not  include  wild  fruit, 
nor  cranberries  whether  wild  or  cultivated. 

4.  Every  person   who,  by  himself  or  through  the  agency 
of  another  person,  packs  fruit  in  a  closed  package,  intended 
for  sale,  shall  cause  the  package  to  be  marked  in  a  plain  and 
indelible  manner,  before  it  is  taken  from  the  premises  where 
it  is  packed, — 


184     FRUIT  HARVESTING,    STORING,    MARKETING 

(a.)  with  the  initials  of  the  Christian  names,  and  the  full 
surname  and  address  of  the  packer; 

(b.)  with  the  name  of  the  variety  or  varities;  and 
(<:.)  with  a  designation  of  the  grade  of  the  fruit. 

5.  No  person  shall  sell,  or  offer,  expose,  or  have  in  his 
possession  for  sale   any  fruit  packed  in  a  closed  package  and 
intended  for  sale  unless  such  package  is  marked  as  required 
by  the  next  preceding  section. 

6.  No  person  shall  sell,  or  offer,  expose,   or  have  in  his 
possession  for  sale  any  fruit  packed  in  a  closed  package,  upon 
which  package  is  marked   any  designation  which  represents 
such  fruit  as  of  finest,  best  or  extra  good  quality,  unless  such 
fruit  consist  ol  well-grown  specimens  of  one  variety,  sound, 
of  nearly  uniform  size,  of  good  color  for  the  variety,  of  nor- 
mal shape  and  not  less  than  ninety  per  cent    free   from  scab, 
worm-holes,  bruises  and  other  defects,  and  properly  packed. 

7.  No  person  shall  sell,  or  offer,  expose,  or  have  in  his 
possession  for  sale   any  fruit  packed  in  any  package  in  which 
the  faced  or  shown  surface  gives  a  false  representation  of  the 
contents  of  such  package;  and   it  shall  be  considered  a  false 
representation  when  more  than  fifteen  per   cent  of  such  fruit 
is  substantially  smaller  in  size  than,  or  inferior  in  grade  to,  or 
different  in  variety  from,  the  faced  or  shown  surface  of  such 
package. 

8.  Every  person  who,  by  himself  or  through  the  agency 
of  another  person,  violates  any  of  the  provisions  of  this  Act 
shall,  for  each  offense,  upon  summary  conviction,  be  liable  to 
a  fine  not  exceeding  one  dollar  and  not  less  than  twenty-five 
cents  for  each  package  which  is  packed,  sold,  offered,  exposed, 
or  had  in  possession  for  sale  contrary  to  the  provisions  of  this 
Act,  together  with  the  costs  of   prosecution;  and  in  default  of 
payment  of  such  fine  and  costs,  shall  be  liable  to  imprison- 
ment, with  or  without  hard  labor,  for  a  term  not  exceeding 
one  month,  unless  such  fine  and  the  costs  of  enforcing  it  are 
sooner  paid. 

9.  Whenever  any   fruit  packed  in  a  closed    package    is 
found  to  be  falsely  marked,  any  inspector  charged  with  the 
enforcement  of  this  Act  may  efface  such  false  marks  and  mark 


APPENDIX  185 

the  words   "  falsely  marked  "  in  a  plain  and  indelible  manner 
on  such  package. 

The  Inspector  shall  give  notice  by  letter  or  telegram  to 
the  packer  whose  name  is  marked  on  the  package  before  he 
marks  the  words  "  falsely  marked  "  on  such  package. 

10.  Every   person  who  wilfully  alters,  effaces,  or  obliter- 
ates wholly  or  partially,   or  causes  to  be  altered,  effaced  or 
obliterated,    any   inspector's    marks   on   any    package    which 
has  undergone  inspection  shall  incur  a  penalty  of  forty  dollars. 

11.  The  person   on  whose  behalf  any  fruit  is  packed,  sold, 
offered  or  had  in  possession  for  sale,  contrary  to  the  provisions 
of  the  foregoing  sections  of  this  Act,  shall  be  prima  facie  liable 
for  the  violation  of  this  Act. 

12.  Any  person  charged  with  the  enforcement  of  this  Act 
may  enter  upon  any  premises  to  make  any  examination  of  any 
packages  of  fruit  suspected  of  being  falsely  marked  in  viola- 
tion of  any  of  the  provisions  of  this  Act,  whether  such  pack- 
ages are  on  the  premises  of  the  owner,  or  on  other  premises, 
or  in  the  possession  of  a  railway  or  steamship  company;  and 
any  person  who  obstructs  or  refuses  to  permit  the  making  of 
any  such   examination    shall,   upon    summary  conviction,  be 
liable  to  a  penalty  not  exceeding  five  hundred  dollars  and  not 
less  than  twenty-five  dollars,  together  with  the  costs  of  prose- 
cution, and  in  default  of  payment  of  such  penalty  and  costs, 
shall  be  liable  to  imprisonment,  with   or  without  hard  labor, 
for  a  term  not  exceeding  six  months,  unless  the  said  penalty 
and  costs  of  enforcing  it  are  sooner  paid. 

13.  In  any  complaint,   information    or   conviction    under 
this  Act,  the  matter  complained  of  may  be  declared,  and  shall 
be  held  to  have  arisen,  within  the  meaning  of  Part  LVIII  of 
The  Criminal   Code,    1892,    at   the   place  where  the   fruit  was 
packed,  sold,  offered,  exposed  or  had  in  possession  for  sale. 

14.  No  appeal  shall  lie   from  any  conviction  under  this 
Act  except  to  a  superior,  county,  circuit  or  district  court,  or 
the   court   of   the   sessions  of  the  peace  having   jurisdiction 
where    the   conviction   was   had;    and   such    appeal   shall   be 
brought,    notice    of   appeal   in    writing    given,    recognizance 
entered  into,  or  deposit  made  within  ten  days  after  the  date 


1 86      FRUIT  HARVESTING,    STORING,    MARKETING 

of  conviction;  and  such  trial  shall  be  heard,  tried,  adjudi- 
cated upon  and  decided,  without  the  intervention  of  a  jury, 
at  such  time  and  place  as  the  court  or  judge  hearing  the  trial 
appoints,  within  thirty  days  from  the  date  of  conviction,  un- 
less the  said  court  or  judge  extends  the  time  for  hearing  and 
decision  beyond  such  thirty  days;  and  in  all  other  respects 
not  provided  for  in  this  Act  the  procedure  under  part  LVIII 
of  The  Criminal  Code,  1892,  shall,  so  far  as  applicable,  apply. 

15.  Any  pecuniary  penalty  imposed  under  this  Act  shall, 
when    recovered,   be    payable    one-half    to   the    informant   or 
complainant  and  the  other  half  to  His  Majesty. 

16.  The  Governor  in  Council  may  make  such  regulations 
as  he  considers  necessary  in  order  to  secure  the  efficient  en- 
forcement and  operation  of  this  Act;  and  may  by  such  regu- 
lations impose    penalties  not  exceeding  fifty  dollars  on  any 
person  offending  against  them;  and  the  regulations  so  made 
shall  be  in  force  from  the  date   of   their   publication   in    The 
Canada  Gazette  or  from  such  other  date  as   is  specified   in  the 
proclamation   in   that  behalf;  and  the  violation  of   any  such 
regulation  shall  be  deemed  an  offense  against  this  Act  and 
punishable  as  such. 


IV.  APPLE  SHIPPERS'  RULES 

The  following  important  resolutions  concerning  the 
apple  trade  are  taken  from  the  reports  of  the  National 
Apple  Shippers'  Association.  (See  Year  Book  Nat. 
Ap.  Ship.  Asso.,  1900:5.) 

Standard  barrels. — Resolved.  That  this  Association  recog- 
nizes as  the  standard  barrel  for  apples,  a  barrel  which  is  of 
the  capacity  of  a  flour  barrel,  which  is  17^  inches  in  diameter 
of  head,  and  28^  inches  in  length  of  stave,  and  bulge  not  less 
than  64  inches,  outside  measurement.  (Adopted  Aug.  i,  1895. 
Amended  Aug.  6,  1897.) 


APPENDIX  187 

Requirements  for  No.  I  apples. — Resolved,  That  the  standard 
for  size  for  No.  i  apples  shall  not  be  less  than  2^  inches  in 
diameter  and  shall  include  such  varieties  as  the  Ben  Davis, 
Willow  Twig,  Baldwin,  Greening,  and  other  varieties  kindred 
in  size.  That  the  standard  for  such  varieties  as  Romanite, 
Russett,  Wine  Sap,  Jonathan,  Missouri  Pippin,  and  other 
varieties  kindred  in  size  shall  not  be  less  than  2^  inches. 
And  further  that  No.  i  apples  shall  be  at  time  of  packing 
practically  free  from  the  action  of  worms,  defacement  of 
surface,  or  breaking  of  skin;  shall  be  hand-picked  from  the 
tree,  a  bright  and  normal  color,  and  shapely  form. 

Requirements  for  No.  2  apples. — No.  2  apples  shall  be  hand- 
picked  from  the  tree;  shall  not  be  smaller  than  2^  inches  in 
diameter.  The  skin  must  not  be  broken  or  the  apple  bruised. 
This  grade  must  be  faced  and  packed  with  as  much  care  as 
No.  I  fruit.  (This  rule  determining  what  a  No.  2  apple  shall 
be  was  made  a  by-law  of  this  Association  Aug.  3,  1900,  and 
appears  among  the  by-laws.) 

Barrel  legislation. — Resolved,  That  the  State  Vice-Presi- 
dents  be  directed  to  prepare  proper  resolutions,  urging  the 
enactment  by  their  respective  State  Legislatures  of  legislation 
making  the  legal  barrel  for  apples  conform  to  the  package 
adopted  by  this  Association — that  is,  I7J4  inches  head  and  28^ 
inches  stave,  with  bulge  not  less  than  64  inches,  outside 
measurement.  (Adopted  Aug.  2,  1895.  Amended  Aug.  6, 
1897.) 

Transportation  necessities. — Resolved,  That  this  Association 
strongly  urge  the  necessity  and  fairness  of  the  adoption  of  a 
uniform  weight  of  150  pounds  for  a  barrel  of  apples  as  a  basis 
of  rate  thereon  and  directs  the  new  Transportation  Committee 
of  this  body  to  immediately  take  steps  to  urge  the  acceptance 
of  such  weight  on  part  of  the  rate-making  committees  of  the 
railroads.  (Adopted  Aug.  6,  1897.) 

Resolved,  That  the  Transportation  Committee  be  directed 
to  secure  from  the  transportation  companies  a  regular  bill  of 
lading  instead  of  the  "Shippers'  Loading  and  Count"  Bill  of 
Lading.  (Adopted  Aug.  6,  1897.) 


1 88     FRUIT   HARVESTING,    STORING,    MARKETING 

Resolved,  That  the  Transportation  Committee  recom- 
mends that  a  vigorous  protest  be  made  against  present 
methods  regarding  claims  against  transportation  companies 
and  the  demand  that  a  settlement  must  be  made  no  later  than 
from  thirty  to  sixty  days  from  the  filing  of  a  claim  for  loss  or 
damage  accompanied  by  proper  proofs,  and  that  sister  organ- 
izations be  requested  to  assist  in  the  agitation  for  justice  until 
justice  shall  be  accorded  just  claimants.  (Adopted  Aug.  4, 
1898.) 

Protection  during  growth. — The  leading  agricultural  papers 
of  the  country  are  doing  a  splendid  work  in  directing  the 
attention  of  fruit  growers  to  the  means  offered  for  the  detec- 
tion, location,  and  correction  of  fungus  and  other  diseases  of 
apples.  It  is  quite  within  the  province  of  a  deliberative  body 
like  ours,  composed  as  it  is  of  representative  dealers  and 
exporters  from  different  sections  of  the  country,  to  express 
its  appreciation  of  the  value  of  the  scientific  deductions,  the 
practical  application  of  which  is  doing  so  much  annually 
toward  saving  crops  in  infected  districts  from  utter  anni- 
hilation. 

This  Association  would  fail  in  its  duty  if  it  refused  to 
recognize  a  widespread  neglect  of  the  advantages  afforded  by 
judicious  cultivation  and  spraying  of  apple  orchards,  as 
recommended  by  state,  county,  and  district  agricultural 
societies.  Fruit  growers,  especially  in  the  east,  must  adopt 
these  measures  if  they  expect  to  retain  their  hold  upon  the 
trade  of  the  country  and  continue  their  present  position  in  the 
apple  markets  of  Europe. 

In  view  of  these  facts  and  conditions  be  it  therefore 
Resolved,  that  the  members  of  this  Association  desire  it  to 
be  placed  upon  record  that  they  will,  as  far  as  possible,  con- 
tinue the  agitation  upon  this  now  most  important  question  of 
the  proper  care  of  fruit  during  cultivation,  and  to  that  end  be 
it  further  resolved  that  copies  of  this  recommendation  be  for- 
warded to  the  agricultural  press  of  the  country  with  a  request 
for  the  endorsement  and  publication  of  such  part  as  may  seem 
to  them  fit  and  proper. 


APPENDIX  189 

V.  THE  NATIONAL  LEAGUE  OF  COMMISSION 
MERCHANTS  OF  THE  UNITED  STATES 

Shippers  seeking  reliable  commission  men  to  whom 
fruit  may  be  consigned  may  find  it  convenient  to  con- 
sult the  following  roster  of  members  of  the  National 
League  of  Commission  Merchants.  The  present  offi- 
cers of  the  League  are:  D.  W.  Longfellow,  Minneap- 
olis, President;  A.  Warren  Patch,  Boston,  Secretary, 
and  C.  W.  Nokes,  Cleveland,  Treasurer. 

The  following  statement  of  the  objects  of  the  league 
is  made  by  its  officers: 

"  Individuals  or  isolated  communities  can  accomplish  but 
limited  results,  therefore  an  organization  of  national  extent 
and  influence  is  indispensable. 

"  In  this  organization  we  propose  to  combine  good,  respon- 
sible commission  merchants  of  every  large  commercial  center, 
and  with  the  aid  of  growers,  producers,  and  shippers,  either 
organized  or  unorganized,  work  together  for  the  general  wel- 
fare of  the  trade. 

"A  large  percentage  of  the  food  products  of  the  earth  is 
handled  on  commission.  The  commission  merchant  is,  and  of 
necessity  must  always  be,  an  important  factor  in  the  com- 
merce of  the  world. 

"  Our  organization  lays  its  foundation  on  the  personal  in- 
tegrity and  financial  responsibility  of  its  individual  members. 

"  The  conditions  of  membership  are  exacting,  but  not  ex- 
clusive. Reputable  commission  merchants,  where  ah  organi- 
zation may  be  legally  formed,  are  invited  to  join  us  under  our 
constitution  and  by-laws.  An  unworthy,  irresponsible  com- 
mission merchant  may,  by  misrepresentation,  enter  this  or- 
ganization, but  when  his  unfitness  or  the  unworthiness  of  any 
member  is  discovered,  expulsion  will  surely  follow. 

"  Financial  soundness  and  honesty  for  the  individual 
members,  combined  in  a  national  organization  of  broad  com- 


1 90     FRUIT   HARVESTING,    STORING,    MARKETING 

mercial  views,  must  and  will  command  the  confidence  and 
respect  of  the  American  people. 

"  To  promote  these  ends  we  invoke  aid  and  sympathy  of 
all  commercial  and  agricultural  organizations. 

"The  rapidity  and  facility  of  transportation  make  all 
markets  accessible,  all  products  obtainable;  the  products  of  a 
single  farm,  dairy  or  garden  may  be  distributed  over  and  con- 
sumed in  more  than  half  the  states  in  the  Union. 

"  Every  grower,  producer,  or  shipper  may  reach  the  Na- 
tional League  through  his  commission  merchant,  and  have  his 
views  for  the  general  welfare  carefully  considered. 

"  Farmers'  clubs,  fruit  and  vegetable  growers'  associa- 
tions, shippers  of  butter  and  other  dairy  products,  and  all 
commercial  organizations,  will  find  us  ready  to  unite  with 
them  in  defeating  unjust  laws,  in  collecting  and  disseminating 
information,  in  improving  business  methods,  in  resisting  dis- 
criminations and  exactions,  and  in  demanding  and  enforcing 
responsibility  and  integrity. 

"  We  claim  no  section;  we  are  non-partisan  and  non-sec- 
tarian. We  guarantee  our  sympathy  and  support  to  every 
enterprise  that  may  increase  the  rewards  of  labor  or  add  to 
the  comfort  or  happiness  of  the  home. 

"The  following  resolutions  were  adopted  at  the  Second 
Annual  Convention  in  Cincinnati,  January  10,  1894: 

"  '  ist. — That  the  membership  of  this  National  League  is 
composed  of  reputable  commission  merchants  in  each  city 
where  a  Branch  League  has  been  established,  and  that  they 
are  all  worthy  of  the  confidence  of  any  and  all  shippers;  that 
while  one  of  the  objects  for  the  establishment  of  this  League 
is  to  further  the  interests  of  its  members  in  an  increase  of 
business,  yet  another  and  very  important  object  to  the  shipper 
is  to  place  within  his  reach  such  houses  as  he  will  at  all  times 
feel  safe  in  shipping  to,  and  at  the  same  time  to  protect  him 
against  the  frauds  who  sail  under  the  head  of  commission 
merchants,  who,  with  their  smooth  tongues,  flaming  letter 
heads,  and  fabulous  quotations,  induce  shipments,  for  which 
they  never  expect  to  make  any  returns,  or  by  some  other 
trickery  cheat  the  shipper  out  of  his  just  returns. 


APPENDIX  IQI 

"  '  2d. — That  it  is  the  purpose  and  intention  of  this  Na- 
tional League  to  ferret  out  these  fraudulent  houses,  to  keep  a 
record  of  them,  and  to  furnish  any  necessary  information 
regarding  such  houses  to  all  shippers  of  produce  who  may 
inquire  for  the  same.' 

"  'For  such  information  inquire  of  the  Secretary  of  the 
Branch  League  in  the  city  in  which  the  party  resides  of  whom 
you  wish  a  report.'  " 

SECRETARIES  OF  BRANCH  LEAGUES 

Baltimore — Edw.  S.  Evans,  214  Light  Street,  Baltimore,  Md. 

Boston— H.  H.  Kendall,  15  F.  H.  Market,  Boston,  Mass. 

Buffalo— M.  U.  Mackey,  40  W.  Market  Street.  Buffalo,  N.  Y. 

Chicago— Theo.  C.  H.  Wegeforth,  133  S.  Water  Street, 
Chicago. 

Cincinnati— H.  C.  Beekley,  244  W.  Sixth  Street,  Cincin- 
nati, O. 

Cleveland— C.  W.  Nokes,  36  Huron  Street,  Cleveland,  O. 

Columbus— C.  C.  Vail,  114  E.  Town  Street,  Columbus,  O. 

Denver — F.  H.  Leonard,  1528-30  Market  Street,  Denver,  Col. 

Detroit — John  D.  Wiley,  20  Woodbridge  Street,  W.  Detroit, 
Mich. 

Indianapolis— B.  F.  Hitz,  30  S.  Delaware  Street,  Indianapolis. 

Kansas  City— Charles  G.  Haines,  112  W.  Fourth  Street, 
Kansas  City,  Mo. 

Louisville — S.  S.  Thompson,  210  Jefferson  Market,  Louis- 
ville, Ky. 

Memphis — L.  Lawhorn,  342  Front  Street,  Memphis,  Tenn. 
Milwaukee — J.  H.  Wussow,  269  Broadway,  Milwaukee,  Wis. 
Minneapolis— D.   W.    Longfellow,   208  N.  Sixth  Street,  Min- 
neapolis, Minn. 
Mobile — Philip  Muscat,  64  S.  Commerce   Street,  Mobile,  Ala. 

New  Orleans — George   W.    Davidson,  Poydras  Street,   New 

Orleans,  La. 

New  York — E.  A.  Brown,  306  Washington  Street,  New  York. 
Omaha — W.  H.  Hazzard,  508  S.  Tenth  Street,  Omaha,  Neb. 
Philadelphia — S.  S.  Darmon,  120  Spruce  Street,  Philadelphia, 

Pa. 


IQ2      FRUIT   HARVESTING,    STORING,    MARKETING 

Pittsburg — Charles    A.    Muehlbronner,    623    Liberty    Street, 
Pittsburg,  Pa. 

Richmond — R.  M.   Mclntire,  1320  E.  Gary  Street,  Richmond, 
Va. 

St.  Louis— G.  G.  Fairham,  918  N.  Third  Street,  St.  Louis,  Mo. 
St.  Paul— J.  E.  Mulrooney,  79  E.  Third  Street,  St.  Paul,  Minn. 

ROSTER    OF   MEMBERS 
BALTIMORE,    MD. 

C.  H.  Anderson  &  Co.,  123  S.  Calvert  Street, 

Fruits  and  General  Produce. 
Blankfard  &  Meginniss,  135  W.  Pratt  Street, 

Fruits  and  General  Produce. 
Thomas  Bond  &  Son,  216  Light  Street, 

Fruits  and  Vegetables. 
I.  Cooke  &  Sons,  7  W.  Pratt  Street, 

Butter,  Eggs,  Poultry,  and  Dried  Fruits. 
Dix  &  Wilkins,  9  E.  Lombard  Street, 

Florida,  California,  and  Foreign  Products. 
T.  H.  Evans  &  Co.,  214  Light  Street  Wharf, 

Fruits  and  General  Produce. 
Henderson,  Linthicum  &  Co.,  3  E.  Camden  Street, 

Fruits  and  General  Produce. 
T.  H.  Kepner  &  Co.,  14  E.  Camden  Street, 

Fruits  and  General  Produce. 
G.  M.  Lamb  &  Bro.,  301  Exchange  Place, 

Butter,  Eggs,  and  Poultry. 
Edward  L.  Palmer  &  Co.,  u  E.  Lombard  Street, 

Fruits,  Canned  Goods,  Groceries. 
C.  Shipley  &  Co.,  107  S.  Calvert  Street, 

Fruits  and  General  Produce. 
William  A.  Schutze  &  Co.,  118-120  S.  Charles  Street, 

Butter,  Eggs,  Poultry,  Dried  Fruits. 
John  Staum  &  Sons,  210  Light  Street, 

Fruits  and  Vegetables. 
Stevens  Bros.,  226  Charles  Street, 

Fruits  and  Produce. 
The  Snyder  &  Blankfard  Co.,  226  Light  Street, 

Vegetables  and  Fruits. 
C.  P.  Tatem  &  Co.,  121  Light  Street, 

Fruits  and  General  Produce. 


APPENDIX  193 


BOSTON,   MASS. 

o.,  19  and  20  N.  Mi 

W.  H.  Blodget  Co.,  50  Clinton  Street, 


Bennett,  Rand  &  Co.,  19  and  20  N.  Market  Street, 

Fruits  and  Produce. 

Fruits  and  Produce. 

F.  H.  Bowles  &  Co.,  113-115  S.  Market  Street, 

Butter,  Cheese,  and  Eggs. 

Chapin  Brothers,  97  S.  Market  Street, 

Fruit,  Produce,  and  Southern  Produce. 

Conant  &  Bean,  15  N.  Side  Faneuil  Hall  Market, 

Fruits  and  General  Produce. 

Curtis  &  Co.,  104-106  Faneuil  Hall  Market, 

Fruits  and  General  Produce. 

T.  E.  Holway  &  Co.,  15  N.  Market  Street, 

Fruits  and  General  Produce. 

Amos  Keyes  &  Co.,  22  Blackstone  Street, 

Butter,  Cheese,  Eggs,  Poultry,  Game. 

A.  &  O.  W.  Mead  &  Co.,  35  N.  Market  Street, 

Fruits,  Produce,  Butter,  Eggs,  Poultry. 
J.  D.  Mead  &  Co.,  cor.  Clinton  and  Fulton  Streets, 

Fruits  and  General  Produce. 

Patch  &  Roberts,  17  N.  Market  Street, 

Fruits  and  General  Produce. 

Porter  Brothers  Company,  99-101  S.  Market  Street, 

California  Fruits  and  Vegetables. 

Snow  &  Co.,  48  Clinton  Street, 

Fruits  and  Vegetables. 

Winn,  Ricker  &  Co.,  93  Faneuil  Hall  Market, 

Foreign  and  Domestic  Fruits  and  Produce. 

York  &  Whitney,  i  N.  Market  Street, 

Fruits  and  Vegetables. 


BUFFALO,    N.  Y. 

Bean,  Coward  &  Chaddock,  Elk  Street  Market, 

Fruits  and  Produce. 
F.  Brennisen  &  Son,  156-158  Michigan  Street, 

Fruits  and  General  Produce. 
J.  H.  Gail,  94  W.  Market  and  153  Michigan  Streets, 

Fruits  and  General  Produce. 
George  Hornung,  54  W.  Market  and  115  Michigan  Streets, 

Fruits  and  Produce. 


194     FRUIT   HARVESTING,    STORING,    MARKETING 

Mackey  &  Williams,  62  W.  Market  and  125  Michigan  Streets. 

Fruits  and  Produce. 
Paine  &  Williams,  82-84  W.  Market  Street, 

Fruits  and  General  Produce. 
Potter  &  Williams,  144  and  148  Michigan  Street, 

Fruits  and  General  Produce. 
Rogers  Commission  House,  149  Michigan  Street, 

Fruits  and  General  Produce. 
Isaac  G.  Vishion,  66  W.  Market  Street, 

Butter,  Eggs,  and  General  Produce. 
J.  J.  White,  68  W.  Market  and  179-181  Perry  Streets, 

Fruits  and  General  Produce. 

CHICAGO,   ILL. 

M.  Baker  &  Co.,  93  S.  Water  Street, 

Fruits  and  General  Produce. 
A.  H.  Barber,  229  S.  Water  Street, 

Butter,  Eggs,  Poultry,  and  Produce. 
Barnett  Bros.,  159  S.  Water  Street, 

Fruits  and  General  Produce. 
R.  A.  Burnett  &  Co.,  163  S.  Water  Street, 

Honey,  Fruit,  and  Produce. 
Cuneo  Brothers,  113  S.  Water  Street, 

Foreign  and  Domestic  Fruits,  Nuts,  etc. 
Frost  Bros.,  122  S.  Water  Street, 

Fruits  and  General  Produce. 
Garibaldi  &  Cuneo,  81-83  S.  Water  Street, 

Foreign  and  Domestic  Fruits,  Nuts,  etc. 
M.  George  &  Co.,  95  S.  Water  Street, 

Fruits  and  General  Produce. 
Moses  Gray  &  Co.,  249-51  S.  Water  Street, 

Butter,  Eggs,  Poultry,  Fruits,  Produce. 
F.  Heinze  &  Co.,  171  S.  Water  Street, 

Fruits  and  Vegetables. 
Lepman  &  Heggie,  198-110  S.  Water  Street, 

Butter,  Eggs,  Poultry,  Game. 
C.  F.  Love  &  Co.,  89  S.  Water  Street. 

Fruits  and  General  Produce. 
George  Middendorf  &  Co.,  135-137  S.  Water  Street. 

Fruits,  Produce,  Butter,  Eggs,  Cheese. 
A.  L.  McClay  &  Co.,  141  S.  Water  Street, 

Fruits  and  Vegetables. 


APPENDIX  195 

F.  E.  Nellis  &  Co.,  153-155  S.  Water  Street, 

Fruits  and  General  Produce. 

F.  Newhall  &  Sons,  131  S.  Water  Street, 

Fruits,  Apples,  Cranberries,  etc. 
Mark  Owen  &  Co.,  115  S.  Water  Street, 

General  Commission  Merchants. 
Porter  Bros.  Co.,  97  S.  Water  Street, 

California,  Domestic,  and  Foreign  Fruits. 
J.  C.  &  C.  R.  Scales,  114  S.  Water  Street, 

Fruits  and  Produce. 
P.  C.  Sears,  121  S.  Water  Street, 

Fruits  and  General  Produce. 
Smith-Cordes  Co.,  139  S.  Water  Street, 

Vegetables,  Fruits,  Produce. 
H.  P.  Stanley  Co.,  75  S.  Water  Street, 

Apples,  Cranberries,  Oranges,  Lemons. 

G.  M.  H.  Wagner  &  Sons,  165  S.  Water  Street, 

Fruits  and  Vegetables. 
Wayne  &  Low,  185  S.  Water  Street, 

Fruits  and  Produce. 
C.  H.  Weaver  &  Co.,   129  S.  Water  Street, 

Vegetables,  Fruits,  Produce. 
Theo.  C.  H.  Wegeforth  &  Co.,  133  S.  Water  Street. 

Fruits  and  General  Produce. 
J.  H.  White  &  Co.,  104-106  S.  Water  Street, 

Eggs,  Butter,  Poultry,  Veal,  Game. 

CINCINNATI,  O. 

F.  Ankenbauer  &  Sons,  118-118^  E.  Front  Street, 

Fruits  and  Produce. 
Armacost,  Riley  &  Co.,  in  E.  Front  Street, 

Fruits  and  General  Produce. 
H.  C.  Beekley  &  Co.,  244  W.  Sixth  Street, 

Fruits  and  Produce. 
I.  J.  Cannon  &  Co.,  no  E.  Front  Street, 

Fruits  and  Vegetables. 
John  Curren  &  Co.,  29  Walnut  Street, 

Fruits  and  Produce. 
C.  M.  Davidson  &  Co.,  112  E.  Front  Street, 

Foreign  and  Domestic  Fruits. 
F.  Delsignore  &  Co.,  114-116  E.  Front  Street, 

Foreign  and  California  Fruits. 


196     FRUIT   HARVESTING,    STORING,    MARKETING 

F.  Devoto  &  Bro.,  108  E.  Front  Street, 

Foreign  and  Domestic  Fruits,  Berries. 
M.  Fugazzi  &  Co.,  132-134  W.  Sixth  Street, 

Fruits  and  Vegetables. 
Funck  Brothers,  228-230  W.  Sixth  Street, 

Southern  Fruits  and  Vegetables. 
Glas,  Bloom  &  Co.,   115-117  E.  Front  Street, 

Green  and  Dried  Fruits,  Produce. 
J.  B.  Hammer  &  Co.,  125  E.  Front  Street, 

Fruits  and  General  Produce. 
D.  Hoppe  &  Co.,  31  Walnut  Street, 

Eggs,  Butter,  Poultry,  Game,  Fruits. 
J.  Leverone  &  Co.,  100-102  E.  Front  Street, 

Fruits  and  Vegetables. 

G.  E.  Markley  &  Co.,  212-214  W.  Sixth  Street, 

Foreign  and  Domestic  Fruits,  Vegetables. 
F.  J.  Nobel,  208  W.  Sixth  Street, 

Fruits,  Vegetables,  Hot-house  Products. 
Pieper  &  Berghegger,  138  W.  Court  Street, 

Fruits,  Vegetables,  Butter,  Eggs. 
Henry  Ransick  &  Sons,  226  W.  Sixth  Street, 

Fruits  and  Produce. 
P.  J.  Reitz  &  Co.,  121  E.  Front  Street, 

Fruits  and  Vegetables. 
Smith,  Reiley  &  Co.,  204  W.  Sixth  Street, 

Fruits  and  Vegetables. 
Telker  &  Dunker,  118  E.  Court  Street, 

Fruits,  Produce,  Butter,  Eggs,  Poultry. 
Weil,  Brockman  &  Co.,  109  E.  Front  Street, 

Fruits  and  Vegetables. 
S.  &  M.  Weil  &  Co.,  106  E.  Front  Street, 

Fruits,  Vegetables,  Berries,  Melons. 

CLEVELAND,  O. 

W.  A.  Banks  Co.,  84-86  Broadway, 

Fruits  and  Produce. 
Corso  Brothers,  115  Broadway, 

Wholesale  Fruits. 
A.  R.  Duncan,  Jr.,  110-121  Sheriff  Street, 

Butter,  Cheese,  Eggs,  Poultry,  Produce. 
Haas  Brothers,  76-78  Broadway, 

Fruits  and  General  Produce. 


APPENDIX  197 

Hayes,  Blair  &  Co.,  120  Broadway, 

Tropical  and  Domestic  Fruits,  Produce. 
Kurd  &  Ricksecker,  9  Huron  Street, 

Fruits  and  Produce. 
The  Kelley  Co.,  150-152  Sheriff  Street, 

Fruit,  Produce,  and  Seeds. 
D.  Martin  &  Co.,  84-86  Broadway, 

Fruits  and  Produce. 
Myers,  Weil  &  Deutch,  10-12  Huron  Street, 

General  Fruit  and  Produce  Commission  Merchants. 
The  C.  U.  Nokes  Co.,  36-38  Huron  Street, 

Fruits  and  General  Produce. 
Strauss  &  Joseph,  91  Broadway, 

Wholesale  Produce  Commission. 
George  Willard,  270  Pearl  Street, 

Wholesale  Commission  Merchant. 

COLUMBUS,  O. 

Henry  Becker,  121  S.  Fourth  Street, 

Fruits,  Vegetables,  Butter,  Eggs. 
William  M.  Fisher  &  Sons,  120-124  E.  Town  Street, 

Fruits  and  Produce. 
Evans  &  Turner,  Town  Street,  cor.  Fourth, 

Fruits  and  Produce. 
Pletsch  &  Sutton,  Town  Street,  cor.  Fourth, 

Fruits  and  Vegetables. 
William  Larimore,  129  S.  Fourth  Street, 

Fruits  and  Produce. 
Sutton  Brothers,  113-115  S.  Fourth  Street. 

Fruits  and  Produce. 
Henry  Turkopp  &  Co.,  Town  and  Third  Steets, 

Foreign  and  Domestic  Fruits. 
J.  P.  Vail  &  Sons,  114  E.  Town  Street, 

Fruits  and  Produce,  Butter  and  Eggs. 

DENVER,   COL. 

The  Donaldson  &  Howard  Com.  Co.,  1548-1550  Market 
Street, 

Fruits  and  Produce. 
Humphreys  Commission  Co.,  1520-1522  Market  Street, 

Fruits  and  Produce. 


198     FRUIT   HARVESTING,    STORING,    MARKETING 

F.  H.  Leonard  &  Co.,  1528-1530  Market  Street, 

Butter,  Cheese,  and  Eggs. 

The  Liebhardt  Commission  Co.,  1624-1630  Market  Street, 

Fruits  and  Produce. 

Pinkett  Brothers,  1645  Market  Street, 

Butter,  Eggs,  and  Poultry. 


DETROIT,  MICH. 

Lichtenberg  &  Sons,  19-25  W.  Woodbridge  Street, 

Fruits,  Produce,  Beans,  etc. 

Walker  Egg  and  Produce  Co.,  54-56  Woodbridge  Street, 

Fruits  and  Produce. 

Edward  Read,  26  W.  Woodbridge  Street, 

Fruits,  Vegetables,  Beans,  etc. 

H.  F.  Rose  &  Co.,  24  W.  Woodbridge  Street, 

Fruits  and  Produce. 
Charles  W.  Rudd,  31  W.  Woodbridge  Street, 

Fruits  and  Produce. 

Alfred  Rush  &  Sons,  45-49  Woodward  Avenue, 

Fruits  and  Produce. 

D.  O.  Wiley  &  Co.,  20  Woodbridge  Street, 

Fruits,  Produce,  Beans,  etc. 


INDIANAPOLIS,  IND. 

J.  H.  Crall  &  Co.,  122  S.  Delaware  Street, 

Fruits  and  Vegetables. 

George  Hitz  &  Co.,  30-32  and  68-70  S.  Delaware  Street, 

Fruits  and  Produce. 

James  L.  Keach,  112  S.  Delaware  Street, 

Fruits  and  Produce. 

John  W.  Neumann  &  Co.,  118-120  S.  Delaware  Street, 

Fruits  and  Produce. 

E.  F.  Shideler  &  Co.,  43-45  S.  Delaware  Street, 

Fruits  and  General  Produce. 

Syerup  &  Co.,  22-24  S.  Delaware  Street, 

Foreign  and  Domestic  Fruits,  Vegetables. 

George  B.  Walton  &  Co.,  36  S.  Delaware  Street, 

Fruits  and  General  Produce. 

The  D.  A.  Williams  Produce  and  Commission  Co.,  131  E. 
Maryland  Street. 


APPENDIX  199 

KANSAS  CITY,   MO. 

A.  W.  Bear  Commission  Co.,  119  E.  Fourth  Street, 

Butter,  Eggs,  and  Poultry. 
T.  C.  Bottom  &  Co.,  540  Walnut  Street, 

Fruit  and  Vegetables. 
C.  C.  demons  &  Co.,  204  Temple  Block, 

Wholesale  Fruits  and  Produce. 
O.  C.  Evans  &  Co.,  302  Delaware  Street, 

Apples,  Potatoes,  Onions,  and  Cabbage. 

C.  M.  Feiring  &  Co.,  409  Walnut  Street, 

Butter,  Eggs,  Poultry,  and  Cheese. 
Ginocchio-Jones  Fruit  Co.,  519-521  Walnut  Street, 

Foreign  and  Domestic  Fruits. 
A.  S.  Haines  &  Son,  112  W.  Fourth  Street, 

Fruits,  Vegetables,  and  Produce. 
H.  Kesting,  411  Walnut  Street, 

Foreign  and  Domestic  Fruits  and  Nuts. 
Papendick  Produce  Co.,  310  Grand  Avenue, 

Eggs,  Butter,  and  Poultry. 

P.  V.  Rocco,  Bro.  &  Co.,  515-517  Walnut  Street, 

Fruits,  Nuts,  etc. 

D.  E.  Smeltzer  &  Co.,  520  Walnut  Street, 

Small  Fruits,  Celery,  and  Vegetables. 

LOUISVILLE,  KY. 

John  T.  Allen  &  Co.,  108-110  W.  Jefferson  Street, 

Fruits  and  Vegetables. 

E.  H.  Bowen  &  Co.,  119-123  Washington  Street, 

Apples,  Potatoes,  Onions,  Beans. 
Jos.  Denunzio  Fruit  Co.,  316  and  322  W.  Jefferson  Street, 

Fruits  and  Nuts. 
A.  M.  Emler,  241  Jefferson  Market, 

Potatoes,  Onions,  Apples,  and  Cabbage. 
Charles  H.  Kahlert,  619  W.  Market  Street, 

Fruits,  Produce,  and  Vegetables. 
Kohlhepp  &  lula,  204  E.  Jefferson  Street, 

Fruits  and  General  Produce. 
Mayer,  Mitchell  &  Co.,  215  E.  Jefferson  Street, 

Fruits,  Vegetables,  etc. 
John  Schaefer  &  Sons,  331  E.  Market  Street, 

Potatoes,  Onions,  Apples,  Cabbage,  etc. 


200     FRUIT   HARVESTING,    STORING,    MARKETING 

Schwarz  Brothers,  941  to  945  E.  Market  Street, 

Potatoes,  Onions  and  Onion  Sets. 
D.  B.  Sperry,  214-216  Second  Street, 

Apples,  Potatoes,  Beans,  Onions,  etc. 
Thompson  &  Co.,  210-212  Jefferson  Market, 

Fruits,  Vegetables,  Melons,  etc. 

MEMPHIS,  TENN. 

D.  Canale  &  Co.,  329  Main  Street, 

Fruits  and  Produce. 
M.  E.  Carter  &  Co.,  Memphis,  Tenn., 

Fruits  and  Produce. 
T.  C.  Guinee  &  Co.,  Front  Street, 

Fruits  and  Produce. 
L.  Lawhorn  &  Co.,  342  Front  Street, 

Fruits,  Produce,  and  Potatoes. 
Seessel  &  Ashner,  336  Front  Street, 

Fruits  and  Produce. 

MILWAUKEE,  WIS. 

E.  R.  Godfrey  &  Sons  Co.,  257-259  Broadway, 

Fruits  and  Produce. 
Nichols,  Janssen  &  Klein,  277  Broadway, 

Fruits  and  Vegetables. 
Pastorino  &  Schiappacasse,  287  Broadway, 

Fruits  and  Nuts. 
A.  J.  W.  Pierce  Co.,  305  Broadway, 

Fruits  and  Vegetables. 
J.  Seefeld  &  Son,  283-285  Broadway, 

Foreign  and  Domestic  Fruits. 
R.  Stafford  Co.,  265  Broadway, 

Fruits,  Produce,  and  Grocers'  Specialties. 
Charles  A.  Schmidt  &  Co.,  261-263  Broadway, 

Fruits  and  Produce. 
J.  H.  Wussow  &  Co.,  269  Broadway, 

Fruits  and  Produce. 

MINNEAPOLIS,  MINN. 

G.  L.  Bradley  &  Co.,  21  and  22  Central  Market, 

Butter,  Eggs,  Cheese,  and  Beans. 
Connery  Fruit  Company,  601  to  609  Second  Avenue,  N., 

Fruits,  Nuts,  Figs,  Dates. 

Gamble-Robinson     Commission     Company,     224-226    Sixth 
Street,  N., 

Fruits  and  Produce. 


APPENDIX  2O1 

Grinnell,  Collins  &  Co.,  212-214  Sixth  Street,  N., 

Fruits  and  Produce. 

Hillman  Bros.,  204-206  Sixth  Street,  N., 

Fruits,  Vegetables,  Dairy  Products. 

Longfellow  Bros.  &  Co.,  208  Sixth  Street,  N., 

Fruits,  Foreign  and  Domestic. 

Porter  Brothers  Co.,  228-230  Sixth  Street,  N., 

Foreign  and  Domestic  Fruits. 

E.  P.  Stacy  &  Sons,  200-202  Sixth  Street,  N., 

Foreign  and  Domestic  Fruits. 

MOBILE,  ALA. 

Mertz,  Ibach  &  Co.,  4  N.  Commerce  Street, 

Fruit,  Grain,  Flour,  Produce. 

Muscat  &  Lott,  64  S.  Commerce  Street, 

Fruit,  Produce,  Poultry,  Eggs. 

Roh  &  Partridge,  58  N.  Commerce  Street, 

•     .  Fruit  and  Produce. 


Bernard  Antony  &  Co.,  451  S.  Peters  Street, 

Fruits  and  Produce. 


NEW  ORLEANS,  LA. 
&  Co.,  451  S.  Peters  S 

Joseph  A.  Ball,  403-405  S.  Peters  Street, 

Fruits  and  Produce. 

Barbot  &  Stork,  217  Poydras,  cor.  Fulton  Street, 

Fruits  and  Produce. 

Louis  Darring,  319  Poydras  Street, 

Fruits,  Produce,  and  Vegetables. 

George  W.  Davidson  &  Co.,  45-47  Poydras  Street, 

Fruits  and  Produce. 

Stephen  D'Amico,  Poydras  cor.  Fulton  Street, 

Foreign  and  Domestic  Fruit. 

H.  J.  Laux  &  Co.,  2ii  Poydras  Street, 

Brokers  and  Commission  Merchants. 

Philip  Nagele,  49  Poydras  Street, 

Fruits  and  Produce. 

Noble  &  Saulter,  407-409  S.  Peters  Street, 

Fruits  and  Produce. 

S.  Oteri,  403  S.  Front  Street, 

Wholesale  Fruit  and  Produce. 

Jos.  Rittiner  &  Co.,  321-323  Poydras  Street, 

Fruits  and  Produce, 


2O2     FRUIT   HARVESTING,    STORING,    MARKETING 

Charles  Roth,  201  Poydras  Street, 

Fruits  and  Produce. 
Seessel,  Ashner  &  Sugarman,  529-533  Poydras  Street, 

Fruits  and  Produce. 
Segari  &  Meyer,  405  S.  Peters  Street, 

Fruits  and  Produce. 
A.  Spano  &  Co.,  207  Poydras  Street, 

Fruits  and  Vegetables. 

NEW  YORK 

J.  H.  Bahrenburg,  Bro.  &  Co.,  105  Murray  Street, 

Fruits  and  Produce. 
Bennett  &  Hall,  161  West  Street, 

Fruits  and  Produce. 
E.  A.  Brown,  306  Washington  Street, 

Fruits,  Vegetables,  Poultry.  Game,  Eggs. 
R.  W.  Dixon  &  Son,  266  Washington  Street, 

Fruits,  Produce,  Poultry,  Game. 
S.  B.  Downes  &  Co.,  203  Duane  Street, 

Fruits  and  Produce,  Dressed  Poultry. 
Henry  Elwell   &  Co.,  310  Washington  Street, 

Berries,  Peaches,  Produce. 
Charles  Forster,  44  Harrison  Street, 

Fruits  and  Vegetables. 
S.  H.   &  E.  H.  Frost,  319  Washington,  cor.  Jay  Street, 

Fruits  and  Vegetables. 
G.  Furman  &  Co.,  West  Washington  Market, 

Fruits  and  Produce. 
Furman  &  Page,  112  Warren  Street, 

Fruits,  Vegetables,  and  Produce. 
William  Gamble  &  Co.,  185  Reade  Street, 

Fruits  and  Vegetables,  Butter,  Eggs. 
J.  H.  Killough  &  Co.,  157  and  158  West  Street, 

Fruits  and  Produce. 
Austin  Kimball  &  Co.,  78  Park  Place, 

Fruits  and  Vegetables. 
E.  P.  Loomis  &  Co.,  95  Barclay  Street, 

Fruits  and  Produce. 
McCormick,  Hubbs  &  Co.,  297  Washington  Street, 

Foreign  and  Domestic  Fruits. 
John  Nix  &  Co.,  281  Washington  Street, 

Fruits  and  Produce. 


APPENDIX  2O3 

Phillips  &  Sons,  108  Murray,  near  Washington  Street, 

Fruits,  Produce,  Poultry,  Calves. 
P.  Ruhlman  &  Co.,  261  Washington  Street, 

Foreign  and  Domestic  Green  Fruits. 
Schott  &  Franke,  280  Washington  Street, 

Fruits  and  Vegetables. 
A.  F.  Young  &  Co.,  Duane,  cor.  Washington  Street, 

Vegetables  and  Fruits. 

OMAHA,  NEB. 

O.  W.  Butts,  801  to  8n  Jones  Street, 

California,  Florida,  and  Tropical  Fruits. 
G.  W.  Icken  &  Co.,  1207  Howard  Street, 

Fruits,  Game  and  Produce. 
Perry,  Bauer  &  Ennis,  1213  Howard  Street, 

Butter,  Eggs,  Poultry,  and  Game. 
W.  E.  Riddell,  413  S.  Eleventh  Street, 

Butter,  Eggs,  and  Poultry. 
H.  G.  Streight  &  Co.,  1017  Howard  Street, 

Fruits  and  Vegetables. 

PHILADELPHIA,  PA. 

Barker  &  Co.,  321-323  N.  Front  Street, 

Fruits  and  Produce. 
Brown  &  McMahon,  334  N.  Front  Street, 

Fruits  and  Vegetables. 
G.  W.  Butterworth,  N.  E.  cor.  Second  and  Dock  Streets, 

Fruits  and  Vegetables. 
S.  S.  Darmon,  120  Spruce  Street, 

Fruits,  Produce,  and  Vegetables. 
J.  D.  Hendrickson,  302  N.  Front  Street, 

Apples,  Potatoes,  and  Other  Produce. 
C.  G.  Justice,  123  Dock  Street, 

Fruits  and  Vegetables. 
W.  H.  Michael  &  Son,  114  Dock  Street, 

Fruits  and  Vegetables. 
Roberts  &  Andrews,  129-131  Callowhill  Street, 

Fruits  and  Vegetables. 
Edward  Roberts,  226-228  N.  Delaware  Avenue, 

Fruits  and  Vegetables. 
R.  A.  Shetzline  &  Sons,  i  Vine  Street, 

Fruits  and  Vegetables. 
William  Smith  &  Co.,  336  N.  Front  Street, 

Fruits,  Vegetables,  and  Poultry. 


204     FRUIT   HARVESTING,    STORING,    MARKETING 

J.  W.  Thorn  &  Co.,  325  N.  Water  Street, 

Apples,  Potatoes,  and  Onions. 
William  Weinert  &  Co.,  S.  W.  cor.  Front  and  Vine  Streets, 

Fruits  and  Produce. 
J.  P.  Wilson,  116  Dock  Street, 

Fruits,  Vegetables,  Poultry,  Eggs. 

E.  S.  Woodward,  122  Dock  Street, 

Fruits  and  Vegetables. 

PITTSBURGH,  PA. 

Ash  &  Baldwin,  937-939  Liberty  Avenue, 

General  Produce. 
Crutchfield  &  Woolfolk,  613  Liberty  Street, 

Fruits  and  Produce. 
Dale  &  Cannon,  640  Grant  Street, 

Fruits  and  Vegetables. 
Dennis  Hayes,  646  Grant  Street, 

Vegetables,  Berries,  etc. 
Iron  City  Produce  Co.,  623  Liberty  Street, 

Foreign  and  Domestic  Fruits. 
H.  J.  McCracken  &  Co.,  644  Grant  Street, 

General  Produce. 
W.  E.  Osborne  Co.,  635  Liberty  Street, 

Fruits  and  Produce. 
Seward  &  Kurts,  640  Grant  Street, 

Foreign  and  Domestic  Fruits. 
Albert  M.  Travis,  645  Liberty  Avenue, 

Fruit  and  Produce  Commission  Merchant. 
John  Wallace,  631  Liberty  Street, 

Fruits  and  Vegetables,  Eggs,  Poultry. 

RICHMOND,   VA. 

William  Jenkins  &  Sons,  1311  E.  Gary  Street, 

Fruits  and  Vegetables. 

J.  D.  Mclntire  &  Co.,  1320  Gary  Street, 

Fruits  and  Vegetables. 

F.  S.  Padgett  &  Co.,  1303  E.  Gary  Street, 

Butter,  Eggs,  and  Poultry. 
John  T.  Powers,  E.  Gary  Street, 

Fruits  and  Vegetables. 
W.  F.  Seymour,  1317  E.  Gary  Street, 

Butter,  Fruit,  and  Vegetables. 


APPENDIX  205 

ST.   LOUIS,   MO. 

F.  W.  Brockman  Commission  Co.,  805-809  N.  Third  Street, 

Eggs,  Poultry,  Butter. 

George  G.  Fairham  &  Bro.,  918-920  N.  Third  Street, 

Fruits  and  Produce. 

Gerber  Fruit  Co.,  910-912  N.  Third  Street, 

Fruits  and  Produce. 

Gunn  Fruit  Co.,  938-940  N.  Third  Street, 

Foreign  and  Domestic  Fruits. 

Haueisen  Bros.,  1017-1019  N.  Third  Street, 

Fruits  and  Produce. 

P.  M.  Kiely  &  Co.,  914  N.  Third  Street, 

Fruits  and  Vegetables. 

Conrad  Schopp  &  Co.,  Northwest  cor.  Franklin  Ave., 

Fruits  and  Vegetables. 

George  P.  Schopp  &  Co.,  721-723  N.  Third  Street, 

Fruits,  Produce,  and  Vegetables. 

Shaw  &  Richmond,  829-831  W.  Third  Street, 

Fruits  and  Produce. 

Trescher  &  Miller,  922  N.  Third  Street, 

Game,  Poultry,  Eggs,  Fruits,  and  Vegetables. 

ST.   PAUL,  MINN. 

R.  E.  Cobb,  31-33  E.  Third  Street, 

Fruits  and  Produce. 

Dore  &  Redpath,  70-72  E.  Third  Street, 

Foreign  and  Domestic  Fruits,  Produce. 

R.  A.  Durkee,  132  E.  Third  Street, 

Fruits  and  Produce. 

C.  C.  Emerson  &  Co.,  26  E.  Third  Street, 

Fruits  and  Produce. 

J.  W.  Fillebrown,  114  E.  Third  Street, 

Fruits  and  Vegetables. 

John  B.  Hoxsie,  103  E.  Third  Street, 

Fruits  and  Produce. 

J.  E.  Mulrooney  &  Co.,  79  E.  Third  Street, 

Foreign  and  Domestic  Fruits. 

Minnesota  Butter  &  Cheese  Co.,  61-63  E.  Third  Street, 

Butter  and  Cheese. 

B.  Presley  &  Co.,  E.  Third  Street, 

Foreign  and  Domestic  Fruits. 


2O6     FRUIT   HARVESTING,    STORING,    MARKETING 


VI.  COMMISSION   CHARGES 

The  regular  rate  of  commission  for  making  retail 
sales  of  fruit,  even  when  these  fruits  arrive  in  carload 
lots,  is  ten  per  cent.  Large  shippers,  however,  by 
making  special  agreement  with  commission  houses, 
often  get  better  rates. 

In  the  subjoined  table,  taken  from  the  American 
Agriculturist  Year  Book,  1898,  p.  482,  the  commission 
charges  are  given  as  actually  made  at  various  points, 
but  they  apply  as  a  rule  to  relatively  small  lots. 

ACTUAI,  COMMISSIONS  CHARGED   FOR   HANDLING 


| 

1 

§ 

1 

.10 

3 

§ 

| 

1 

g 

1 

1 

1 

ll 

1 

1 

^ 

<J 

£ 

8 

35 

£ 

Apples 

10 

8 

5@10 

8@10 

10@15 

% 

5 

8 

Oranges 

10 

10 

10 

8@10 

10 

10 

10 

g 

Small  Fruits  

10 

10 

10 

7@10 

10 

10 

10 

8 

Dried  Fruits 

5@10 

5@10 

5 

5@10 

10 

5 

5 

5 

Potatoes    

10 

7@10 

10 

5c.  bu. 

5@10 

5 

5 

Onions  

10 

8 

7@10 

10 

10@15     10 

5 

5 

Fresh  Vegetables  .... 
Butter 

5@10 
5 

5@  8 
5 

10 

10 
10 

10 
5 

10 
5 

10 
5 

8 
5 

5 

5 

5 

10 

5 

5 

5 

5 

Poultry  .          

5 

5 

5 

10 

5 

5 

5 

5 

VII.     SHIPMENT    IN    REFRIGERATOR    CARS 

The  following  notes  on  the  transportation  of  fruits 
in  refrigerator  cars  are  given  in  a  recent  number  of 
Rural  New  Yorker  (  "  W.  W.  H.,"  in  Rural  New 
Yorker,  60  :  259,  April  6,  1901): 

"  The  use  of  cold  storage  in  the  transportation  of  fruits  has 
increased  greatly  of  late  years,  and  we  find  a  growing  interest 
in  this  business  from  Canada  to  the  south.  Perishable 


APPENDIX  207 

products  are  thus  put  into  distant  markets,  and  the  season 
during  which  they  may  be  had  by  consumers  is  very  much 
lengthened.  Take  strawberries,  for  example.  Instead  of 
having  them  in  the  New  York  market  for  three  months,  as 
would  be  the  limit  if  we  had  to  depend  on  what  could  be  sent 
here  without  ice,  they  are  on  hand  for  eight  months,  although 
part  of  the  time  too  expensive  to  be  used  by  people  of  moder- 
ate means.  Still,  there  are  many  who  are  willing  to  pay 
thirty  to  sixty  cents  per  quart  for  strawberries  in  January.  A 
few  years  ago  the  quantity  received  during  the  winter  season 
was  very  limited,  and  these  sometimes  sold  as  high  as  $5 
per  quart. 

"As  soon  as  the  growers  found  that  the  fruit,  of  which 
they  could  sell  but  a  small  quantity  at  home,  could  be  sent  to 
distant  points  so  as  to  arrive  in  good  condition  and  bring  a 
price  that  would  give  fair  pay  for  their  time  and  labor,  those 
who  had  been  raising  only  garden  patches  branched  out  into 
acres,  and  from  Florida  and  the  Carolinas  the  output  increases 
from  now  and  then  a  scattered  carload  to  dozens  and  scores. 
This  put  new  life  into  sections  of  the  south  that  had  been 
practically  dead,  so  far  as  outside  trade  was  concerned;  labor 
was  in  demand,  farm  property  increased  in  value,  and  in  many 
places  these  conditions  still  hold  good.  Of  course,  as  always 
happens,  there  were  some  who  went  into  this  business  too 
deeply  on  the  start,  and  suffered  severe  loss. 

"  The  earliest  strawberries  come  from  Florida  and  Cali- 
fornia the  latter  part  of  December.  At  that  season  the  quan- 
tity shipped  is  so  small  that  no  grower  has  a  carload  at  any 
one  time,  so  he  uses  the  refrigerator  chest.  This  is  a  heavy 
box  made  in  various  sizes  from  forty-eight  to  one  hundred  or 
more  quarts.  The  first  of  these  cases  made  were  crude  affairs. 
The  berries  got  badly  shaken  in  handling,  and  the  water  from 
the  melting  ice  soaked  them,  so  that  they  were  in  bad  shape 
when  opened.  Improvements  have  been  made  to  such  an  ex- 
tent now  that  the  berries  are  not  damaged  at  all,  opening  up 
in  as  fine  condition  as  when  packed.  As  cold  naturally  goes 
down  instead  of  up,  the  ice  is  put  in  a  tight  galvanized  iron 
tray  in  the  top  of  the  chest,  and  the  cover  shuts  down  closely 


208     FRUIT   HARVESTING,    STORING,    MARKETING 

upon  this.  As  the  ice  melts  the  water  drains  from  a  hole  in 
the  pan  into  an  iron  pipe,  through  which  it  runs  out  of  the 
bottom  of  the  chest.  As  soon  as  there  is  enough  fruit  for  car- 
load lots,  refrigerator  cars  are  used.  In  these  the  whole 
interior  of  the  car  is  cooled,  and  the  ice  does  not  come  in  con- 
tact with  the  produce  shipped.  These  have  been  long  used 
for  beef  and  other  perishable  foods." 

Cost  of  transportation. — In  the  same  article  some 
interesting  figures  are  given  showing  the  cost  of 
shipping  in  the  refrigerator  cars.  The  statements  are 
reliable,  and  I  will  quote  them  herewith.  The  writer 
says: 

"  There  is  no  doubt  that  the  railroads  get  their  full  share 
of  the  profits  out  of  all  the  stuff  they  carry  to  market  for  the 
farmer.  The.  following  facts  in  regard  to  expenses  were 
obtained  from  a  southern  shipper.  The  charge  made  by  the  rail- 
road companies  for  hauling  refrigerator  cars  from  South  Caro- 
lina points  to  New  York  and  Philadelphia  is  $1.25  per  bushel 
crate,  the  minimum  carload  being  one  hundred  crates.  The 
express  company  furnishes  the  car,  ice,  etc. ,  and  looks  after  the 
re-icing  in  transit  at  25  cents  per  crate.  This  is  in  addition  to 
the  charge  made  by  the  railroad  company.  Figuring  on  the 
minimum  rate  of  one  hundred  bushel  crates,  the  transportation 
charge  between  the  points  named  would  be  $25  for  rent  of  car, 
ice,  and  re-icing  on  the  way,  and  $125  to  the  railroad  company 
for  hauling,  making  $150  per  car,  or  a  trifle  over  4^  cents  per 
quart.  Of  course  this  can  be  reduced  by  putting  more  crates 
in  the  car,  but  there  is  a  danger  in  overloading,  and  it  is 
considered  that  the  berries  arrive  at  their  destination  in  far 
better  shape  where  they  are  not  crowded  to  the  top  of  the 
car,  and  a  little  space  is  left  between  the  crates.  Refrigerator 
chests  are  made  in  various  sizes.  Those  holding  forty-eight 
quarts  will  weigh,  iced,  two  hundred  pounds;  eighty  quarts, 
three  hundred  pounds;  one  hundred  quarts,  three  hundred  and 
fifty  pounds;  and  one  hundred  and  forty  quarts,  five  hundred 
pounds,  and  the  transportation  charge  is  76  cents  per  one 


APPENDIX  2O9 

hundred  pounds  from  South  Carolina  points  to  New  York 
and  Philadelphia.  The  shipper  furnishes  his  own  ice  and 
must  provide  for  icing  on  the  way,  the  railroad  assuming  no 
responsibility  for  the  giving  out  of  the  ice,  provided  their 
train  is  nearly  on  time.  Taking  all  things  into  consideration, 
the  shipment  in  the  iced  chests  is  the  most  expensive,  and  it  is 
said  that  but  few  use  them  who  have  sufficient  quantities  of 
fruit  to  use  the  iced  cars.  However,  these  refrigerator  boxes 
are  of  great  value  to  small  shippers,  and  they  are  coming  into 
use  more  and  more,  not  only  for  shipment  from  the  south 
but  from  northern  points.  We  have  recently  had  letters  from 
people  in  Canada  who  were  making  arrangements  to  use  these 
chests  in  shipments  to  markets  in  the  United  States.  One 
wished  to  know  whether  it  would  do  to  paint  or  oil  the  inside 
of  the  chest  to  make  them  impervious  to  moisture.  We  have 
not  seen  any  on  which  this  has  been  tried,  and  all  the  receivers 
with  whom  we  have  talked  seem  to  think  that  it  would  not  be 
a  good  plan,  as  anything  so  penetrating  as  oil  would  be  likely 
to  affect  the  berries,  which  are  nearly  equal  to  milk  for 
absorbing  odors.  Lining  the  chest  with  heavy  clean  paper  is 
a  good  plan.  Some  claim  that  shipments  of  berries  in  refrig- 
erator boxes  have  sold  at  higher  prices  than  those  sent  at  the 
same  time  to  the  same  market  in  ordinary  crates  in  iced  cars, 
but  we  are  not  able  to  find  any  instances  of  this  discrimination 
that  can  not  be  traced  to  the  difference  in  quality  of  the 
berries.  Probably  the  man  who  ships  comparatively  few  and 
uses  the  box  takes  a  little  more  care  in  grading  than  the  one 
who  sends  a  carload.  This  has  been  our  observation  in 
regard  to  the  berries  we  have  seen  opened  here." 

REFRIGERATOR   CARS 

The  following  account  of  the  use  of  refrigerator 
cars  for  shipping  southern  fruits  is  given  by  Prof.  F. 
S.  Karle  (Ala.  Exp.  Sta.  Bui.  79  :  106.  March,  1897): 

"  Refrigerator  cars  were  first  built  for  the  meat  trade. 
The  meat  was  hung  in  cold  storage  houses,  and  was  loaded 
into  the  cars  at,  or  near,  the  freezing  point.  In  a  tight,  well- 


210     FRUIT   HARVESTING,    STORING,    MARKETING 

built  car  such  a  cold  load  would  warm  up  very  slowly,  and  a 
small  amount  of  ice  served  to  carry  it  safely  to  its  destination. 
When  it  was  attempted  to  use  these  cars  for  fruit,  the  hot 
load,  fresh  from  the  fields,  soon  melted  the  limited  ice  supply, 
and  the  cars  invariably  arrived  heated  and  in  bad  order.  To 
use  these  cars  successfully  it  was  found  necessary  to  build 
cooling  houses  at  the  shipping  points,  in  which  the  fruit  could 
be  cooled  off  before  loading,  as  in  the  case  of  the  meat.  This 
caused  delay  in  getting  the  fruit  on  the  market,  and  made 
much  additional  expense.  It,  however,  demonstrated  the 
success  of  refrigeration  for  the  transportation  of  fruits;  and 
soon  cars  were  built  especially  for  the  fruit  trade,  with 
sufficient  ice  capacity  to  cool  off  a  load  of  hot  fruit  in  transit 
and  to  keep  it  cool.  At  the  present  time  there  are  a  number 
of  refrigerator  car  lines,  with  specially  built  fruit  cars,  that 
are  actively  competing  for  the  fruit  and  vegetable  carrying 
trade,  so  that  any  point  having  sufficient  business  to  offer 
can  secure  efficient  car  service,  with  competent  men  to  look 
after  the  proper  loading  and  icing  of  the  cars.  Each  line,  of 
course,  claims  to  have  the  best  cars,  and  for  difficult  service 
there  would  certainly  be  considerable  choice  between  them, 
but  with  the  numerous  re-icing  stations  that  are  now  avail- 
able, any  of  them  will  give  satisfactory  service,  if  properly 
loaded  and  handled. 

"  The  main  points  to  consider  in  selecting  a  refrigerator 
car  for  transporting  produce  are,  first,  its  ice  capacity,  and 
second,  its  insulation.  The  ice  tanks  should  hold  at  least  five 
tons  of  ice,  and  six  tons  is  even  better.  The  position  of  the 
tanks,  whether  overhead  or  at  the  ends,  is  a  question  of  minor 
importance.  The  car  should  be  tightly  built,  with  double 
walls  and  roof,  with  the  space  between  them  filled  in  with 
some  non-conducting  material,  or  by  numerous  linings  of 
building  paper  with  dead  air  spaces  between  them.  The 
doors  should  be  built  like  the  walls  and  be  of  the  same  thick- 
ness, and  they  should  fit  as  nearly  air-tight  as  possible.  Of 
course  the  car  should  be  sweet  and  clean. 

"  It  is  usual  for  the  refrigerator  companies  to  furnish  their 
own  men  for  loading  the  cars,  for  proper  loading  is  a  point  of 


APPENDIX  211 

so  much  importance  that  they  do  not  care  to  trust  the  reputa- 
tion of  their  cars  to  inexperienced  men.  The  important  points 
to  secure  in  loading  are,  first,  that  the  packages  be  so  spaced 
that  the  cold  air  has  immediate  access  to  all  sides  of  them, 
and,  second,  that  they  be  so  secured  that  the  load  can  not 
shift  by  the  bumping  of  the  cars  while  in  transit.  These  points 
are  usually  secured  by  piling  the  crates,  or  other  packages, 
one  above  another  in  tiers  or  ranks,  from  three  to  six  inches 
apart,  and  with  lath  or  strips  between  each  layer.  Strips  are 
placed  upright  against  the  end  of  the  car,  and  a  row  of 
packages  is  placed  on  the  floor,  with  the  ends  set  snugly 
against  these  strips  and  carefully  spaced.  Light  half-inch 
strips,  as  long  as  the  width  of  the  car,  are  placed  across  the 
ends  of  the  packages,  and  the  front  one  is  nailed  down,  with 
a  light  nail,  to  the  head  of  each  package  to  prevent  side  shift- 
ing. Another  row  of  packages  is  placed  on  these  strips,  each 
one  directly  above  one  in  the  lower  row.  These  are  again 
stripped  and  nailed,  and  so  on  to  the  top.  The  next  course  is 
placed  with  the  ends  snugly  against  the  ends  of  the  first 
course,  so  that  the  air  spaces  are  continuous.  When  the  cen- 
ter of  the  car  is  reached,  begin  in  the  other  end  and  load  in 
the  same  way.  A  space  will  usually  be  left  at  the  last,  too 
narrow  to  admit  another  course  of  packages;  and  the  car 
must  now  be  braced  to  prevent  the  courses  from  shifting  end- 
wise. Pieces  of  1x6  inch  board  are  set  up  against  the  ends 
of  each  rank  of  packages,  and  other  strips  are  nailed  across 
these  uprights,  near  the  bottom  and  the  top  of  the  car.  The 
distance  between  these  opposite  cross-pieces  is  now  carefully 
measured,  and  pieces  of  board  are  cut  for  braces  about  an 
inch  longer  than  this  space,  so  that  they  will  have  to  be  driven 
home  with  considerable  force.  The  braces  are  toe-nailed  in 
place,  to  prevent  their  falling,  if  they  should  chance  to  loosen 
in  the  bumping  of  the  car.  When  thus  loaded  and  braced,  the 
contents  are  absolutely  immovable,  yet  each  package  is  sepa- 
rated from  its  neighbors,  on  all  sides,  by  a  layer  of  cold  air, 
which,  when  it  becomes  warmed  by  the  hot  fruit,  rises,  and  is 
carried  by  the  currents  thus  generated  to  the  ice,  where  it  is 
quickly  cooled  again,  and  where  it  deposits  the  moisture  that 


212     FRUIT   HARVESTING,    STORING,    MARKETING 

may  have  been  taken  up  from  fruit.  This  rapid  circulation 
of  the  air  is  very  important,  and  the  ice,  instead  of  making 
the  fruit  damp,  as  might  at  first  be  thought,  really  serves  to 
dry  it  very  effectually." 


VIII.  THE  APPLE   CROP  AND   MARKET 

The  following  notes  on  the  apple  crop  and  market 
are  taken  from  the  American  Agriculturist  Year 
Book,  1898,  p.  500. 

"  Probably  in  no  branch  of  agriculture  have  greater  ad- 


FIG.    6l — APPLE    DISTRICTS    OF    THE    UNITED    STATES 

vances  been  made  than  in  fruit  growing.  Comparing  the  old 
days  when  'book  farmin' '  was  indifferently  regarded,  with 
to-day's  progressive  study  of  soil  characteristics,  fertilization, 
cultivation,  and  the  use  of  insecticides  and  fungicides,  marked 
changes  have  taken  place.  And  nowhere  more  pronounced 
than  in  apple  growing.  The  successful  orchardist  who  raises 
apples  for  profit  has  long  since  left  the  ranks  of  those  who 
pay  little  or  no  attention  to  the  needed  requisites  indicated. 
On  the  other  hand,  he  makes  it  a  thorough  business  from  the 
planting  or  grafting  of  the  trees  to  the  harvesting  and  mar- 
keting of  the  fruit. 

"While  what  is  known  as  the  commercial  apple  belt,  pro- 
ducing the  surplus  crop  for  winter  markets,   has  long  been 


APPENDIX  213 

confined  to  a  group  of  comparatively  few  states,  marked  prog- 
ress has  been  made  in  recent  years,  and  new  and  highly 
promising  orchard  sections  developed.  The  old  time  '  apple 
belt'  includes  New  England,  New  York,  Pennsylvania,  Ohio, 
and  Michigan.  The  newer  orchard  sections  of  increasing 
prominence  and  importance  include  the  Ozark  territory  of 
southern  Missouri  and  northern  Arkansas,  southwestern 
Iowa,  eastern  Nebraska,  and  Kansas,  Colorado,  and  the  Pa- 
cific coast,  where  some  of  the  finest  specimens  are  found. 
These  states,  together  with  isolated  sections  elsewhere,  are 
giving  intelligent  attention  to  apple  growing,  where  climate 
and  soil  are  right. 

"  In  the  distribution  of  the  winter  apple  crop,  the  eastern 
states,  Canada,  and  Michigan,  have  been,  as  a  rule,  largely 
drawn  upon  to  make  up  deficiencies  in  the  middle  west  and 
northwest.  The  crop  of  hard  varieties  suitable  for  winter  use 
is  deficient  in  some  of  the  central  states  and  in  most  of  the 
southern.  A  general  criticism  applying  to  nearly  all  sections 
where  temperatures  are  cool,  is  the  fact  that  too  much  sum- 
mer and  autumn  fruit  is  produced,  finding  indifferent  outlet, 
often  at  unremunerative  prices.  In  the  same  line,  there  is 
still  urgent  need  of  more  intelligent  work  among  orchardists 
in  the  care  of  trees  and  in  battling  insect  and  fungus  pests 
in  order  to  secure  perfect  fruit. 

"  In  the  absorption  of  the  apple  crop  through  consumptive 
channels,  the  first  to  disappear  is  autumn  fruit,  and  inferior 
to  common  stock  generally,  the  poorest  going  to  the  cider- 
mill,  large  quantities  of  better  grade  to  evaporators.  Prior  to 
and  following  the  harvest  of  winter  varieties,  there  is  inter- 
ested buying  on  the  part  of  country  shippers  and  city  dealers, 
entire  orchards  often  being  contracted  long  before  the  begin- 
ning of  autumn.  Farmers  and  orchardists  now  so  generally 
understand  practicable  methods  of  storing  and  keeping  fruit 
at  home,  that  an  important  part  of  the  crop  is  so  cared  for, 
this  depending  upon  market  conditions.  The  remainder  is 
barreled  and  put  away  for  later  use,  much  of  it  in  ordinary 
storage,  and  enormous  quantities  in  the  aggregate  in  cold- 
storage  plants  in  the  large  towns  and  cities,  where  equable 


214     FRUIT   HARVESTING,    STORING,    MARKETING 

temperatures  just  above  the  freezing-point  are  maintained. 
Fruit  can  thus  be  kept  almost  indefinitely,  and  if  properly  se- 
lected and  packed  at  the  beginning  of  the  season,  will  emerge 
from  the  warehouse  late  in  the  winter  or  early  spring  in  prac- 
tically perfect  condition.  The  generally  recognized  standards 
of  winter  apples  include  such  varieties  as  Baldwin,  Greening, 
Northern  Spy,  Spitzenburg,  and  Russet.  Among  other  popu- 
lar and  good  selling  apples  in  their  season  may  be  placed 
King,  Pippin,  Bellflower,  Gravenstein,  Jeniton,  and  Winesap. 

"The  export  trade  in  winter  apples  has  in  recent  years 
assumed  such  proportions  as  to  be  eminently  important  in  the 
final  distribution  of  the  crop,  and  highly  encouraging,  mean- 
ing, as  it  does,  a  very  liberal  outlet  to  foreign  countries.  The 
quantity  of  apples  that  can  be  thus  shipped  depends  very 
largely  upon  the  home  crop  and  prices,  and  supplies  of  fruit 
abroad.  When  our  crop  is  short  and  prices  high,  exports  are 
restricted;  on  the  other  hand,  during  a  recent  season  the 
United  States  and  Canada  together  shipped  3,000,000  barrels 
apples,  the  bulk  of  these  going  to  the  United  Kingdom,  but 
an  important  part  to  northern  Europe.  One  of  the  encoura- 
ging features  of  the  situation  is  the  growing  demand  latterly 
for  apples,  both  fresh  and  evaporated,  for  Germany,  Belgium, 
France,  and  even  Austria.  Almost  all  the  apples  exported 
are  in  barrels,  but  experiments  are  being  made  in  shipping  in 
boxes;  in  fact,  a  considerable  business  in  the  latter  is  done 
each  year  on  the  Pacific  coast,  the  Oriental  trade  favoring 
California,  Oregon,  and  Washington  apples  packed  in  boxes. 

"Among  the  best  sellers  in  the  foreign  countries  are 
King  and  Newtown  Pippin,  although  the  bulk  of  apples  sent 
abroad  comprise  such  standbys  as  Baldwin,  Spy,  Greening, 
and  Russet.  Indiscriminate  packing  and  shipping  is  a  mis- 
take too  often  made  in  exporting.  It  should  be  remembered 
that  foreign  buyers  demand  sound  fruit  well  selected  and 
properly  packed;  nothing  else  should  be  shipped  abroad. 
Ocean  freights  on  apples,  Boston  or  New  York  to  Liverpool, 
are  usually  40  cents  to  70  cents  per  barrel.  Selling  charges  in 
Liverpool  are  close  to  15  cents,  this  including  dockage,  town 
dues,  insurance,  advertising,  sampling,  and  labor  in  handling. 


APPENDIX  215 

In  addition  is  the  5  per  cent  commission  on  sales.  Suppose, 
for  example,  a  parcel  of  100  barrels  Baldwin,  well  packed, 
sells  at  16  shillings  per  barrel,  equal  to  about  $3.85;  5  per  cent 
commission  on  this  would  be  19  cents,  to  which  may  be  added 
the  15  cents,  total  about  34  cents,  this  representing  charges 
for  selling  a  barrel  of  apples  after  reaching  Liverpool.  As  a 
rule,  apples  landing  at  English  markets  are  sold  at  auction, 
and  quick  disposition  is  made  of  the  entire  shipload,  the  fruit 
going  in  lots  of  20  barrels  and  upward.  Great  Britain  always 
has  a  small  to  moderate  crop  of  apples;  also  imports  fair 
quantities  from  northern  Europe  during  the  autumn,  and  in 
early  spring  Australia  sends  some  apples  to  the  mother  coun- 
try. But  in  the  main,  the  chief  dependence  is  on  the  United 
States  and  Canada,  which  ship  freely  during  the  winter 
season,  or  from  October  to  March  inclusive.  Ocean  freights 
on  apples,  Boston  or  New  York  to  Hamburg,  the  leading 
German  market,  are  usually  70  cents  to  75  cents  per  barrel, 
occasionally  as  low  as  60  cents.  The  ocean  freight  on  evap- 
orated apples  has  declined  recently  to  the  level  of  15  cents  to 
20  cents  per  100  pounds  to  both  Hamburg  and  Bremen. 

"Enormous  quantities  of  dried  apples,  largely  in  the 
evaporated  form,  are  each  year  shipped  to  foreign  countries, 
doing  much  to  relieve  the  home  markets.  This  class  of  busi- 
ness has  never  been  on  a  firmer  footing  than  now,  those  en- 
gaged in  the  trade  catering  in  an  intelligent  manner  to  foreign 
requirements.  Last  year's  exports  were  unprecedented  at 
nearly  31,000,000  pounds.  This  was  made  possible  by  the 
low  prices  of  fresh  fruit  from  which  the  product  was  made, 
and  the  excellent  reputation  the  goods  enjoyed.  The  magni- 
tude of  the  business  is  governed  largely,  but  not  wholly,  by 
domestic  prices,  and  when  these  are  low  exports  are  greatly 
stimulated.  A  large  part  of  the  goods  shipped  are  dried  on 
wood  rather  than  zinc  frames,  this  being  a  requisite  in  secur- 
ing recognition  in  some  of  the  European  markets,  notably 
that  of  Germany.  After  the  empire  just  named,  the  Nether- 
lands, France,  Belgium,  and  the  United  Kingdom  are  our 
best  customers,  with,  of  course,  more  or  less  fruit  going  from 
Pacific  coast  ports  to  t'.ie  Orient  and  southern  hemisphere." 


II 
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APPENDIX  217 

EXPORTS— DRIED  APPLES   FROM   UNITED  STATES 


YEAR   ENDED  JUNE  30 

Pounds 

Total  value 

Average  value 

1897  .    . 

30,883,921 

$1,356,578 

4.39c. 

1896 

26,691,963 

1,340,507 

5  02 

1895  

7,085,946 

461,214 

6.50 

1894      . 

2,846,645 

168,054 

5.90 

1893  

7,996,819 

482,085 

6.02 

1892  
1891 

26,042,063 
6  973,168 

1,288,102 
409,605 

4.57 

5.87 

1890  - 
1889 

20,861,462 
22,102  579 

1,038,682 
1,201,070 

4.98 
5.43 

1888  

11,803,161 

812,682 

7.73 

1887  

8,130,396 

413,363 

5.08 

1886 

10  473  183 

548434 

5.23 

1885  

18,416,573 

1,062,859 

5.77 

IX.    THE   CRANBERRY   CROP 

The  following  facts  and  figures  concerning  the  cran- 
berry crop  are  taken  from  the  American  Agricul- 
turist Year  Book,  1898  :  513. 

"  Cranberries  are  grown  extensively  in  but  two  states, 
although  a  few  others  devote  some  attention  to  the  crop  prac- 
tically and  experimentally.  Probably  nine-tenths  of  the  cran- 
berries found  in  the  markets  are  produced  in  New  Jersey  and 
e-astern  Massachusetts,  notably  Cape  Cod.  Wisconsin  was 
quite  a  producer  some  time  ago,  but  in  recent  years  the  crops 
have  been  small,  as  the  bogs  were  greatly  damaged  or 
destroyed  by  fires.  A  few  cranberries  are  grown  in  Con- 
necticut, Maine,  New  York,  and  Michigan,  and  portions  of  the 
Pacific  northwest  have  for  several  years  been  experimenting 
with  this  crop.  Canada  produces  some  cranberries,  and 
would  market  a  good  many  more  were  conditions  favorable. 
The  cranberry  thrives  best  on  a  natural  black  peat  or  muck 
bottom,  where  plenty  of  sand  is  available,  and  a  requisite  is  a 
liberal  supply  of  running  water. 

*'  The  establishment  of  a  cranberry  bog  requires  a  large 


21 8     FRUIT   HARVESTING,    STORING,    MARKETING 

expenditure  of  labor  and  money,  and  even  then  the  business 
is  hazardous  unless  thoroughly  understood  and  cared  for. 
The  question  of  drainage  is  a  highly  important  one.  Cran- 
berry vines  are  flooded  in  the  fall,  beginning  in  October,  and 
this  is  continued  as  late  as  May,  when  the  water  is  drawn  off. 
This  furnishes  protection  from  frosts,  and  in  some  degree 
from  insect  pests.  Blossoms  appear  in  June,  and  with  an 
ample  supply  of  moisture  the  fruit  ripens  in  September  and 
October.  The  cranberry  frequently  suffers  both  in  fruit  and 
vine  from  the  ravages  of  insects,  and  the  crop  is  also  subject 
to  damage  through  fungus  diseases  and  drought.  Upon 
being  harvested  the  fruit  is  carefully  cleaned,  screened,  and 
assorted,  due  attention  being  given  to  the  process  of  ripening 
or  coloring  previous  to  placing  in  barrels  and  crates.  Cold 
storage  for  keeping  cranberries  during  early  autumn  is  not 
generally  favored;  successful  growers  prefer  to  store  the  fruit 
in  a  cool,  dry  bog  house  or  cellar,  disposing  of  it  before  cold 
weather  sets  in.  In  the  states  where  mostly  grown,  law 
governs  the  size  of  package.  In  Massachusetts,  New  Jersey, 
and  Wisconsin  the  crate  must  hold  one  bushel,  or  thirty-two 
quarts  dry  measure.  New  Jersey  law  provides  that  the 
standard  crate  shall  be  7*4  x  12  x  22  inches,  capacity  1980 
cubic  inches,  with  the  barrel  three  times  a  crate,  or  containing 
ninety-six  -quarts.  The  Massachusetts  barrel  is  one  hundred 
quarts;  efforts  were  made  in  a  recent  legislature  to  reduce  this 
to  ninety-six  quarts. 

"  The  cranberry  crop  is  practically  all  consumed  at  home. 
Commendable  efforts  were  made  a  few  years  ago,  mostly  by 
New  Jersey  growers,  to  build  up  an  export  trade,  but  nothing 
of  consequence  has  ever  been  accomplished.  A  special  agent 
spent  several  months  in  England  teaching  best  methods  of 
cooking  and  serving  the  fruit,  and  creating  a  favorable 
impression,  yet  cranberries  are  still  regarded  in  the  light  of  a 
novelty  abroad,  an  occasional  season  showing  perhaps  five 
thousand  bushels  exported  from  this  country.  Under  the 
Dingley  law  an  ad  valorem  duty  of  25  per  cent  has  been  placed 
upon  foreign  cranberries,  which  will  serve  to  shut  out  possible 
shipments  from  Canada. 


APPENDIX  219 

"  Comparatively  few  sizable  bogs  have  come  into  bearing 
the  last  year  or  two,  crop  and  market  conditions  not  favorable 
to  any  rapid  extension,  although  enough  new  territory  is  being 
developed  to  probably  more  than  offset  loss  in  other  direc- 
tions. The  west,  notably  Wisconsin  and  Michigan,  are  show- 
ing renewed  interest  in  cranberry  growing,  yet  they  furnish 
only  a  small  percentage  of  total  supply.  The  Wisconsin  cran- 
berry section  is  confined  to  the  neighborhood  of  Greenlake 
and  Wood  counties,  and  eastward  to  Green  Bay  and  Lake 
Michigan.  The  heavy  counties  in  Massachusetts  are  Plym- 
outh and  Barnstable,  with  considerable  attention  given  the 
industry  in  Middlesex,  Norfolk,  and  Bristol  counties.  Rhode 
Island  and  Connecticut  raise  a  few  cranberries,  and  there  is  a 
small  acreage  across  the  Sound  in  Long  Island.  The  Massa- 
chusetts state  census  for  1895,  issued  at  the  close  of  1897, 
points  to  a  remarkable  increase  in  the  production  of  cran- 
berries in  Plymouth  County,  placing  the  yield  at  104,192 
barrels  against  only  14,308  ten  years  earlier,  in  1885.  The 
Massachusetts  crop  of  1895  is  reported  at  169,583  barrels,  with 
a  value  of  $1,038,712.  The  leading  counties  of  New  Jersey 
are  Burlington,  Atlantic,  Ocean,  Monmouth,  and  Camden, 
although  a  number  of  others  turn  off  a  good  many  berries  in 
the  aggregate. 

"  An  average  crop  of  cranberries  is  about  600,000 bushels, 
more  than  half  of  this  being  found  in  New  England,  and  most 
of  the  remainder  in  New  Jersey.  The  crop  of  1897  was  short 
and  one  of  the  smallest  in  years,  approximating  425,000 
bushels  against  560,000  in  1896  and  640,000  bushels  in  1895. 
The  weather  in  the  spring  of  1897  was  unfavorable,  the  crop 
developed  poorly,  and  was  eventually  damaged  by  blight, 
scald,  and  insects.  Prices  one  year  with  another  are  governed 
to  some  extent  by  the  supply  of  other  fruit,  notably  apples. 
A  short  crop  of  the  latter  in  1897  stimulated  the  demand  for 
cranberries;  the  enormous  apple  yield  of  1896,  with  attendant 
phenomenally  low  prices,  hurt  the  sale  of  the  acid  fruit  that 
year.  Extended  missionary  work  is  still  necessary  before 
American  consumers  will  regard  cranberries  as  a  staple  article 
of  food  rather  than  a  luxury." 


220     FRUIT   HARVESTING,    STORING,    MARKETING 
CRANBERRY   CROPS  AND   MARKETS   BY  YEARS 


BOSTON   PRICE  PER 

PH 

CKUr*    IJN     l.l  ,    11  J-,1., 

BUSHEL 

0 

9 

New 
England 

New 
Jersey 

West 

Total 

Oct. 

Jan. 

May 

1897 

256,000 

120,000 

50,000 

415,000 

$2.00 

$2.50 

1896 

380,000 

130,000 

50,000 

560,000 

1.75 

1.35 

$1.00 

1895 

420,000 

210,000 

10,000 

640,000 

2.50 

2.00 

2.50 

*1894 

185,000 

200,000 

25,000 

410,000 

2.50 

3.00 

075 

1893 

575,000 

325,000 

100,000 

1,000,000 

1.50 

2.50 

3.00 

1892 

375,000 

160,000 

65,002 

600,000 

1.50 

2.25 

3.00 

1891 

480,000 

250,000 

30,000 

760,000 

2.00 

2.25 

2.00 

1890 

375,000 

200,000 

225,000 

800,000 

2.25 

3.00 

3.50 

1889 

350,000 

200,000 

70,000 

620,000 

2.00 

3.00 

5.00 

1888 

260,000 

225,000 

100,000 

585,000 

2.00 

225 

1.00 

1887 

306,000 

164,000 

141,000 

611,000 

2.00 

3.00 

300 

1886 

275,000 

234,000 

31,000 

540,000 

1.50 

2.75 

4.00 

1885 

280,879 

198.125 

264,432 

743,436 

1.70 

1.40 

0.75 

1884 

130,583 

124,648 

24,783 

280,014 

3.00 

4.75 

2.75 

1883 

141,964 

118,524 

135,507 

395,995 

3.00 

3.75 

5.50 

1882 

193,664 

78,507 

50,000 

322,171 

3.00 

4.50 

3.50 

1881 

160,825 

157,014 

143,186 

461,025 

2.00 

4.00 

3.00 

1880 

250,500 

128,700 

113,430 

492,630 

2.00 

2.00 

1.00 

*  Figures  for  1894  and  earlier  years  from  annual  reports  American 
Cranberry  Growers'  Association. 


X.  HANDLING  SOUTHERN   GRAPES 

Prof.  F.  S.  Earle  makes  the  following  remarks  on 
the  question  of  picking  and  packing  grapes  at  the 
south  (Alabama  Experiment  Station  Bulletin  1 10 : 
75,  December,  1900). 

"  Southern  grown  grapes  are  more  perishable  than  the  same 
kind  grown  at  the  north,  because  they  ripen  during  the  heat 
of  midsummer.  For  this  reason  marketing  must  be  expedited 
in  all  possible  ways.  Only  a  few  hours  can  be  allowed  for 
wilting.  Those  picked  in  the  morning  should  be  packed  in 
the  afternoon,  and  those  picked  in  the  afternoon  packed  early 
the  following  morning,  and  when  packed  they  should  be  rushed 
into  refrigerator  cars  as  rapidly  as  possible.  Prices  for 


APPENDIX  221 

southern  grapes  are  too  low  at  present  to  justify  express  ship- 
ments, and  the  business  can  only  be  permanently  successful  at 
those  points  where  enough  are  grown  to  load  refrigerator 
cars. 

"Grapes  are  best  gathered  in  flat  wooden  trays  or  boxes. 
Twenty  by  thirty  inches  by  six  inches  deep  is  a  convenient 
size.  The  bunches  are  cut  from  the  vines  with  clippers  made 
for  the  purpose  or  with  a  sharp  knife,  and  are  placed  carefully, 
two  layers  deep,  in  these  boxes.  When  full  they  may  be 
haul«d  to  the  packing  house  on  a  spring  wagon.  The  two  lay- 
ers of  clusters  will  not  fill  them  quite  full,  so  they  may  be 
safely  piled  one  on- top  of  another  in  hauling.  At  the  packing 
house  they  should  be  stacked  up  in  an  open,  well-ventilated 
space,  and  should  be  crossed  in  piling  so  that  the  ends  of  each 
box  are  freely  exposed  to  the  air.  In  a  few  hours  the  stems 
will  have  wilted  a  little  so  that  they  will  settle  together  limply. 
They  are  now  ready  for  packing.  The  .Climax  basket  is  more 
used  than  any  other  package  for  grapes,  and,  everything  con- 
sidered, it  is  probably  the  best.  It  is  an  oblong  basket  with 
a  board  bottom,  solid  veneer  sides,  a  solid  veneer  cover,  and  a 
wooden  hoop  handle.  The  usual  sizes  hold  about  five  and 
eight  pounds." 


INDEX 


PAGE  PAGE 

Accounts  sales 10    Culls,  use  of  ...» 63 

Advertising 24  Currants,  picking  ........  43,  46 

Allen,  Mrs.,  storage  house  .  ...  144    Daybook  for  pickers 52 

Alwood,  W.  B.,  storage  house   .   .  131  Delaware  fruit-package  law  .   .   .    180 

American  fruit  package 73    Delaware  peach  basket 81 

Apple  barrel 74  Distrust  among  fruit  shippers  .   .      20 

Apple  crop  and  market 212    Drying  fruit 32 

Apples  in  boxes 83    "Dugouts"  for  storage 121 

Apples,  packing 67    Exports  of  apples 216 

Apples,  picking 45,  46  Exports  of  apples,  Canadian  .   .   .    175 

Apple  shippers'  rules 187    Exports  of  dried  apples 217 

Apples  stored  in  pits 120    Exports  of  fruit,  U.  S 171 

Apricots,  picking 44    Evaporating  fruit 32 

Barrel  presses 69  Faville-Hall  storage  house  ....    101 

Barrel,  standard 186  Ferris,    Dean,  on    storing  vege- 

Beach,  S.  A.,  on  apple  storage  .   .  141           tables 115 

Berry  package 77    Filling  the  package 67 

Blackberries,  picking 43,  46    First-grade  fruit 61 

Boxes  for  apples 83  Fisk,  J.  M.,  storage  house  ....    128 

Brooks  Bros',  storage  house  .   .   .  148    Foreign  market .      12 

Burton,  J.  A.,  storage  house      .   .  149    Fruit  market i 

Canadian  apple  exports 175    Fruit-package  laws 176 

Canadian  fruit  house 128    Gooseberries,   picking 43,  46 

Canadian  fruit  marks  act    ....  183    Grades  of  fruit 63 

Canadian  fruit-package  law  .   .   .  182    Grading    fruit 59 

Canadian  fruit  shipments  ....  13    Grape  basket 79 

Canning 38    Grapes,  picking 44, 48 

'Caves"  for  storage 121    Grapes,  sorting 60 

Check  for  pickers 53    Grapes,   southern 220 

Cherries,  picking 44,46    Grape  storage' 112 

Cider  making 40    Growing  fruit 7 

Coburn,  W.  S.,  storage  house.   .  147    Hale's  package  label 90 

Commission  charges 206  Handling  fruit  for  storage  .   .  96-109 

Commission  men 8  Hill,  A.  H.,  packing  shed.   .   .   .    153 

Commission  merchants 189  Hill,  A.  H.,  storage  house  ....    165 

Cooperative  marketing 17  Hill,  H.  H.,  storage  house  ....    148 

Competition 5    Hillside  storage 157 

Competition,  inversion  of  ....  21    Home  market 22 

Cost  of  cold  storage 99    Ice  refrigeration 99 

Cranberries 217    Imports  of  fruits,  U.  S 171 

Crates  for  fruits 87    Improvised  storage 148 

223 


224      FRUIT   HARVESTING,    STORING,    MARKETING 


PAGE 

Judgment  in  grading 66 

Keeping  quality '.  ...  112 

Kinney,  T.  I,.,  storage  house  ...  123 

L,adders  for  picking 50 

I,aws  regarding  fruit  packages  .  176 

L,ean-to  storage 154 

Managing  pickers 52 

Margin  of  profit 5 

Market  problems 6 

Marks  on  packages 89 

Massachusetts  berry -basket  law  .  179 

McClelland,  J.  S.,  storage  house  .  147 

Mechanical  graders 67 

Mechanical  pickers 49 

Mechanical  refrigeration  ....  98 

Michigan  peach  basket 81 

Missouri  apple  barrel  law  ....  181 

Moore,  Trevor,  on  grape  storage  113 

Morris,  O.  M.,  on  storage  in  pits  .  119 
National  league  Commission 

Merchants 189 

New  Jersey  peach  basket  law  .  .  180 
New  York  apple,  pear,  quince, 

and  potato  barrel  law  ....  178 
New  York  small-fruit  package 

law 177 

Nova  Scotia  apple  barrel  ....  75 

Nova  Scotia  apple  house 138 

Ontario  storage  house 148 

Orchard  wagons 50 

Over-production  of  fruit 25 

Package  laws 176 

Packages 73 

Packages,  filling 67 

Packages,  general  summary  ...  88 

Packing  fruit 59 

Paper  headings  for  barrels  .  .  76 

Peach  packages 80 

Peaches,  packing 69 

Peaches,  picking 44,  46 

Picking 43 

Picking  for  storage 96 

Picking  machines 49 

Picking  receptacles 46 

Picking  tools 48 

Pits  for  storage 117 

Plums,  packing 70 


PAGE 

Plums,  picking 44,  46 

Pools 17 

Prices,  philosophy  of 25 

Production  and  price 25-27 

Production    of      fruits,      Massa- 
chusetts      3 

Production  of  fruits,  U.  S 2 

Prunes,  California 172 

Punch-card  for  pickers 53 

Quality  in  fruits 6 

Raspberries,  picking 43,  46 

Refrigerator  cars 207,  209 

Requirements  for  storage   ....  95 

ars,  F.  C.,  on  apple  storage  .   .  138 

son  of  fruits 30 

Selling  associations 17 

Shepherd's  apple  box 84 

Six-basket  carrier 82 

"Slacks" 16 

Smith,  J.  S.,  grape  storage  ....  114 

Sorting  tables 65 

Spraying  recommended 188 

Stems  on  or  off 47 

Storage  of  fruit 95 

Strawberries,  picking 43,  46 

Supply  and  demand  .......  26 

Supply,  conditions  affecting  ...  27 

Systems  of  storage 97 

Temperatures  in  storage     ....  no 

Thousand-barrel  storage  house    .  162 

Transportation 8,  18,  27,  187 

Utilization  of  wastes 31 

Vegetables,  storage  of 115 

Ventilation  system  of  storage  .   .  106 

Ventilators,  arrangement  of  ...  107 

Wagons  for  fruit 50 

Wall  structure  for  storage  house, 

125,  140 

Wastes,  utilization  of 31 

West  Virginia  storage  houses  .   .  150 
Wholesale    and    retail    markets 

contrasted 4 

Wilson,  T.  B.,  storage  house     .   .  141 

Wine  making 40 

Woolverton's  apple  box 85 

Wrapping  fruits 89 

Wright  and  Sons'  refrigeration  .  103 


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